Adalu is popular Nigerian corn and beans dish cooked together as a pottage with smoked fish and/or meat with palm oil. This dish is called Ewa Ati Agbado by the Yorubas and Adalu by the Igbos. Adalu is a great idea if there is ever leftover corn around the house. Not only is it packed with nutrients, it is absolutely delicious.
- 2 cigar cups (approx. 500g) brown/black eyed beans
- 3-4 medium sized corn on the cob (Substitute frozen kernel corn)
- 2 cooking spoons palm kernel cream or palm oil
- 1 large smoked fish
- 3 tablespoons of dry grounded crayfish or shrimp paste
- 1 medium sized onion
- 1-2 crushed habanero peppers
- 1 tablespoon dry grounded pepper
- 1-2tbsp coconut oil (optional)
- Salt to taste
- Remove the husks from the corn and wash each one. Using a knife, neatly and carefully scrape the corn off the cob; beginning from the top to the bottom and into a bowl; then set aside. Parboil the corn for about 15 minutes, drain and set aside.
- Pick through the beans to remove any stones. Soak the beans in cold water for 3 hours. Wash and boil the beans for 20 minutes or till soft, do not season yet. Drain the water, rinse the beans in cold water and set aside. This soaking and pre-cooking process will help reduce the gas inducing elements.
- Place a clean pot on medium heat, heat up oil. Add in onion and fry until slightly brown. Add the crayfish, habanero, salt, bouillon, and half of the fish. Stir and cook until reduced.
- Add 1 cup of water, bring to a boil then add the beans. Once the beans get softer, add the corn, stir and reduce the heat. Cook for about 10 minutes; then stir in the dry pepper, the remaining fish and the coconut oil. Check for seasonings, stir, cover and set aside
Note: No cause to panic if Palm oil is not available. It could be substituted with a blend of tomatoes and red bell peppers on a ratio of 1:1.
Serving options: Serve with Stir fry fish sauce and/or plantain