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Adalu (beans and corn porridge) is a popular traditional Nigerian dish. It is also known as ‘Ewa ati Agbado’ in Yoruba and ‘Agwa na Oka’ in Igbo.

It is a great fusion of stewed beans and sweetcorn. In this sumptuous meal, you get the best of both foods in a single meal. If you’re not a lover of beans, this recipe will make you reconsider.

Ingredients:

2 cups honey beans/black eyed beans
2 cooking spoons palm oil
1-2 cups sweet corn/fresh corn
1 tomato
1 scotch bonnet (rodo)
2 red bell pepper(tatashe)
1 big onion sliced
A handful of dried crayfish
Seasoning cube(s) to taste
3 cloves of garlic minced
Salt to taste

How to Prepare:

Blend the bell peppers, tomato and scotch bonnet into a smooth paste and set aside.
Pick and wash your beans, get your corn ready and set aside.
Set a pot on high heat, pour in your washed beans.
Add enough water to cover the beans and cook till half-way done. Do remember to check every now and then, also add more water when necessary.
While the beans is cooking, set a small pot on medium heat. Add the palm oil, when it’s hot, add half of the chopped onions. Sauté till translucent.
Now add the blended pepper, seasoning cube(s) and salt to taste.
Fry till oil floats to the top, when it does, switch the heat off and set aside.
Check on the beans. When it’s half done, add the remaining sliced onions, add the garlic and salt to taste. Continue to cook till tender.
When it’s tender (you can mash half of the beans if you want at this time) add the fried stew, then stir and combine.
Add the corn, combine, leave to cook for 3 minutes.
Now add the crayfish, mix, and leave to cook for a further 2 minutes.
Food is ready.

Serve immediately! Adalu can be enjoyed alone or with fried plantain.

Tip: To avoid cooking for too long, soak your beans overnight, this helps to soften it prior to the cooking process and also helps to reduce flatulence.

Sources: Sisi Jemimah, Nigerian Food TV

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This article was first published on 30th October 2018

chinwe

An Environment Resource Management graduate of Abia State University with her Masters in-view, Chinwe is also a Columnist, an OAP, a sought-after motivational speaker and writer with special interest in food and the balance of diet.