Adalu, beans and corn porridge

Adalu, beans and corn porridge, is so scrumptious, a marriage between sweet and savoury, what can beat that. I didn’t like beans growing up until I got to boarding school ( F.G.G.C Benin) and tasted the beans and dodo (fried plantain) and I fell in love. I don’t know what it was about the boarding school beans, might have been the tiny weevils, when you got tired of picking them out you just ate. I later lost the taste for beans again until I met Adalu and I am in love again, this time I know this love is here to stay, #truelove.

Usually, I use ‘Honey beans’ to prepare Adalu but you can use any beans you have. Be sure to pick out any stones or grits from the beans.

If beans causes bloating and gas for you, soak the beans overnight, drain and use.

I use tinned sweetcorn because it saves time and tastes good. You can use fresh or frozen corn.

If using fresh corn, cut the kernels off the cob, then boil separately until soft, unless you know the cooking time of the corn, in that case, add to the boiling beans at the appropriate time.

Adalu, beans and corn porridge is not meant to be mushy.

To prepare Adalu, beans and corn porridge

2 cups brown beans
1 medium red onions, chopped (1 cup chopped onions), divided
2 tablespoons ground crayfish
2 cubes seasoning cubes
1 teaspoon chilli powder
2  ground scotch bonnet (fresh pepper)
salt
1/4 cup palm oil (1 cooking spoon)
1/2 - 1 cup sweet corn (fresh, canned or frozen)

Rinse out beans in water and place in a medium-sized pot, add half of the onions and 5 cups of water. Bring to a boil.

Boil beans till it is tender, but not mushy. Add water a little at a time till it is tender. There shouldn’t be much water remaining at the stage when the beans is tender so be careful when adding extra water.

Add the rest of the onions, crayfish, seasoning cubes, chilli powder and pepper, taste then add salt and palm oil.

Stir and lower the heat. Cook for about 10 minutes.

Stir in the sweet corn, and turn off the heat.

Serve Adalu, beans and corn porridge with fried or boiled plantain, yam, sweet potato, bread, soaked garri or jollof rice.

Print

Adalu, beans and corn porridge

Adalu, beans and corn porridge is a mix of sweet and savoury, and it is very scrumptious.

Course Breakfast, Main Course, Side Dish

Cuisine Nigerian, yoruba

Keyword adalu, beans and corn

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 3

Author Gaga

Ingredients

• 2 cups brown beans
• 1 medium red onions chopped (1 cup chopped onions), divided
• 2 tablespoons ground crayfish
• 2 seasoning cubes
• 1 teaspoon chilli powder
• 2 ground scotch bonnet fresh pepper
• salt
• ¼ cup palm oil 1 cooking spoon
• ½ - 1 cup sweet corn fresh, canned or frozen

Instructions

• Pick through beans then rinse in water and place in a medium-sized pot, add half of the onions and 5 cups of water. Bring to a boil.
• Boil beans until it is tender, but not mushy. Add water a little at a time until it is tender. There shouldn't be much water remaining at the stage when the beans is tender so be careful when adding extra water.
• Add the rest of the onions, crayfish, seasoning cubes, chilli powder and pepper, taste then add salt and palm oil.
• Stir and lower the heat. Cook for about 10 minutes.
• Stir in the sweet corn, and turn off the heat.

Notes

• Serve Adalu, beans and corn porridge with fried or boiled plantain, yam, sweet potato, bread, soaked garri or jollof rice.
• Use a pressure pot to boil your beans to cut down cooking time.

If you enjoyed my Adalu, beans and corn porridge, you will also enjoy my Fiofio, Pigeon peas, Plantain porridge, Nigerian refried beans and African breadfruit porridge, Ukwa porridge.

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