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.
- 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.
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