Adalu, beans and corn porridge
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. Adalu, beans and corn porridge, is so scrumptious, a marriage between sweet and savoury, what can beat that.
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.
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