Nigerian Corn Porridge and Beans (Adalu)
Adalu is a Yoruba dish of beans and sweet corn cooked together into a thick, savory porridge. The beans are boiled until soft, then the corn goes in with ground crayfish, pepper and a stock cube, which give it a deep, savory base. Palm oil stirred in at the end adds color and its distinctive earthy richness. Canned or fresh corn both work, so it is easy to make at home.
Instructions
Prepare the corn first. If you are using canned corn, drain it and throw away the liquid. If you are using fresh corn on the cob, slice the kernels off the cob with a knife.
Spread the dried beans out and pick through them to remove any dirt or debris. Rinse them well and put them in a pot.
Cover the beans with water and add the onion if you are using it. Bring the pot to a boil and cook until the beans are soft all the way through.
Stir in the corn kernels, ground crayfish, pepper and stock cube. Simmer until the corn has softened. If you are using raw corn, add it with the beans at the start instead, since it needs longer to soften.
After about 12 minutes of simmering, give the pot a good stir. Add the palm oil and salt, then simmer for a few more minutes so the oil blends into the porridge.
Serve the adalu while it is hot.
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