Maddi is one of the traditional foods in North Central Nigeria- identified with the Alago people of Nasarawa State and with Nupe speaking people of Agaie. It is also similar to agidi or eko which is made with corn. Maddi is a gel-like fermented porridge made from millet or guinea corn/sorghum. It is a staple food that is popularly served or paired with fish soup (eni funfuru), moi moi or kuli-kuli. Maddi signifies the rich cultural food heritage of regions like the Benue, Nasarawa and Niger and the FCT reflecting local agriculture. It is starchy, pretty dense and could be white or brown-like in color.
Ingredients
- Millet or guinea corn/sorghum
- water
- banana leaves
Procedure
Follow these simple steps to make maddi, a delicious traditional delicacy.
- Wash and soak your millet for 2 or 3 days.
- Wash thoroughly and blend into a smooth paste.
- Sieve immediately and set aside to allow it settle .
- Strain the water and add another. Strain again after it has settled(this is done so the mixture won’t go sour).
- Divide the mixture into two, bring one part into a pot under low heat and stir continously to avoid getting lumps. Keep stirring till you get a thick and solid consistency.
- Add a little watery part of the mixture as it gets sticky.
- Transfer to bowl, gradually add the other half of the mixture and stir until you get a thick and solid consistency.
- Scoop desired portions into a banana leaf, fold and steam or cook for about 20-30 minutes.
- Serve with eni yikan funfuru(fresh fish soup) or any soup of your choice.
Enjoy!
