Adalu (Bean and Corn Porridge)
Adalu is a Nigerian porridge of beans and corn, known as ẹwa ati agbado among the Yoruba and agwa na oka among the Igbo. The corn goes in first so it softens before the beans join it, and mashing the pot at the end gives a thick, spoonable texture. Palm oil colors and flavors the whole dish. Crayfish, meat and ponmo are optional, so it works plain or hearty, with bread or garri alongside.
Instructions
Pick over the beans and discard any dirt and small stones. Wash the corn if you have not already.
Bring a pot of water to a boil, add the corn, and cook until the kernels are soft.
Add the cleaned beans to the pot of cooked corn and let the two boil together for a few minutes.
Stir in the pepper, seasoning cubes, salt, palm oil and chopped onion.
Mash everything together with the back of a spoon so the beans break down and thicken the pot. Let it cook for about five minutes more, stirring in the crayfish, cooked meat or ponmo now if you are using them.
Serve hot with bread and garri.
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