In a medium-sized pot, bring 3 cups of water to a boil.

In a separate bowl, mix the cornmeal with 1 cup of cold water to create a smooth paste.

Slowly pour the cornmeal mixture into the boiling water, stirring continuously to avoid lumps.

Reduce the heat to low and continue stirring the mixture for about 10-15 minutes until it thickens and forms a smooth consistency.

Add salt to taste and mix well.

Allow the Agidi to cool for a few minutes at room temperature, then refrigerate for 2-3 hours or until it solidifies.

Once the Agidi is firm, remove it from the container and cut it into desired shapes, such as cubes or rectangles.

Serve the Nigerian Agidi as a side dish with stews, soups, or sauces of your choice.