Adalu (Bean and Sweetcorn Pottage) is a traditional Nigerian recipe for a classic stew of beans and sweetcorn in a tomato, chilli and pam oil sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Adalu (Bean and Sweetcorn Pottage).
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Ingredients:
225g beans
225g sweetcorn (sliced from the cob)
1 onion, finely sliced
3 fresh tomatoes, finely sliced
2 hot chillies, finely sliced
2 tbsp ground crayfish
2 smoked dry fish
1l water
3 tbsp palm oil
salt to taste
Method:
Soak the beans over night and drain. The following day was and cook the sweetcorn in water until soft. Add the beans and salt then cook until soft and pulpy (about 40 minutes). Add the sliced chillies, onions and tomatoes, stirring frequently to avoid burning.
Remove the skin and bones from the dry fish and flake into small pieces. Add to the beans, along with the ground crayfish and palm oil. Check the seasoning and stir well. Allow to simmer for 10 minutes then serve with Fried Ata Sauce.
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