Go Back
ADALU (Beans and Corn Pottage)

ADALU (Beans and Corn Pottage)

Jennifer Ezeokoli
Adaluis popular Nigerian corn and beans dish cooked together as a pottage withsmoked fish and/or meat with palm oil. This dish is called Ewa Ati Agbado bythe Yorubas and Adalu by the Igbos.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Breakfast, Main Course
Cuisine Nigerian


  • 2 cigarcups (approx. 500g) brown/blackeyed 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 tbsp dry grounded crayfish or shrimp paste
  • 1 medium sized onion
  • 1 - 2 crushed habanero peppers
  • 1 tbsp dry grounded pepper
  • 1 - 2 tbsp coconut oil optional
  • bouillon
  • 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
  • Serve with┬áStir fry fish sauce and/or plantain


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.
Keyword Adalu, Beans, Beans and Corn Pottage