Eko Tutu

What do grits, polenta and eko tutu have in common...? They are all made from maize/corn, even though they undergo somewhat different types of processing. It's actually quite fascinating how same ingredients are processed and utilised in different ways in different regions!

Eko Tutu is made from a paste called ogi; (ogi is produced through a tedious process of fermenting and grinding sun dried maize/corn. This results in a wet paste or dried powder.) Ogi, polenta and grits are utilised in similar ways in the sense that they can all be made into a breakfast porridge or cooked into a semi solid paste that can be served as a light meal. One of such ways of cooking and eating ogi is to make Eko Tutu.

When ogi is boiled/cooked and served hot, it's called akamu, koko or pap. But when it's allowed to cool down, it becomes a solid white paste, referred to as eko tutu or agidi.

In dietary terms, eko tutu is so light but when served with an accompaniment usually a variety of vegetable soups, it becomes a complete meal, somewhat filling meal.

I do enjoy eating eko tutu as a light meal, served with my favourite vegetable soup(s). I often see eating it as an opportunity to binge on vegetables, because for some reason, that I still have not found a logical scientific explanation for, it is generally believed that eating eko tutu cannot make you fat...!, though it is very high in carbohydrate. So it is my hope that eating eko tutu will not significantly contribute to my calorie intake but instead, my intake of vegetables increase thereby increasing my fibre, vitamins and minerals intake

None the less, I enjoy eko tutu and it can be served with a variety of vegetable soups particularly efo riro, efo elegusi or okro soup.

What you need:

• 200g of ogi paste or powder (this can be purchased in Afro-Caribbean food stores)
• Water 

What to do:

1. In pot, dissolve the ogi paste in 1 cup of water. Allow the paste to dissolve completely to avoid lumps forming during the cooking process. 
2. Add another 1-2 cups of hot boiling water to the dissolved paste and stir well with a wooden spoon. The amount of water added will determine the thickness of the eko tutu. 
3. Place the pot onto the stove and gently cook for about 5 minutes or so, stirring continuously until you achieve a smooth and thick texture/consistency similar to oats porridge.  
4. Transfer the cooking ogi into a suitable container such as a ramekin, foil container. 
5. Allow to cool completely. The eko takes the shape of the container in which it is cooled so have fun with it and try using different containers/shapes. Eko tutu is traditionally wrapped in broad leaves.
6. Serve with you preferred vegetable soup/stew.