Coconutty for Eko

The words Coco for Eko did come to mind to name this, but I wanted to represent the fact that it had nuts in it. In this case almonds, but you could use brazilian nuts, cashew nuts, and even groundnuts. Eko and milk is a classic combination, but I wanted something extra. I wanted ooomph, va va voom, the wow factor. I mean Eko is probably the most bland of food items, save for its sourness, so I decided to Jazz it up a little. Continuing this my new mission to re-invent the visual perception of Nigerian food. The point is to look at a picture of Nigerian food and think, wait is minute is that……………….?????? NO WAY, and to you I respond back with a smile YES WAY!!!!!!!! Hehehehehehehehe. If you have other names for the dish, please let me hear it. Dodorishi (recipe HERE) was born out of a clever reader’s mind.

You will need

Eko (agidi) – to learn how to make your own, click HERE
Evaporated milk
Desiccated coconut – sweetened or unsweetened
Thinly sliced Coconut
Chopped almonds – you can substitute with any type of nuts you prefer

How To

1. Roughly chop your Eko (agidi)

2. In a dry pan, toast desiccated coconut till it browns

3. Thinly slice coconuts, and roughly chop almonds (or your choice of nuts)

4. Combine all in a bowl, and that’s breakfast right there. You can also do this with fruit, or even fruit and nuts, add raisins, go to town people. Eko is your base flavour, build upon it.

Try this for breakfast tomorrow, and you would never view Eko (agidi), the same way again. Have a lovely weekend folks. I am going to be cooking as usual, and I have two innovative recipes to try. Think Okro, think beans, think root veg. Don’t worry, you will be pleasantly surprised.