recipe
Adalu: Nigerian Beans and Corn Pottage
Soft black-eyed peas and sweet corn in a rich pepper and palm-oil sauce. A forgiving stovetop pot with clear cues for tender beans.
About 6 servings (estimated)
Ingredients and method
About 6 servings (estimated)
Planning estimate: 100–140 min · Easy.
Timing guide: Includes an unsoaked-bean simmer and 20–30 minutes to cook the pepper mixture and corn. Bean age can extend the first stage.
Method
- Put the black-eyed peas, water and one chopped onion in a heavy pot. Bring to a boil, reduce to a steady simmer and partly cover. Cook until the beans crush easily, roughly 60–90 minutes, adding hot water to keep them submerged. Older beans may need longer.
- Blend the remaining onion with the bell pepper, habanero and just enough water to move the blades, about 2–4 tablespoons. Do not add the pepper mixture while the beans still have firm centers.
- When the beans are tender, stir in the pepper mixture, palm oil, optional crayfish and bouillon, and salt. Simmer uncovered for 15–20 minutes, stirring often so the bottom does not catch.
- Stir in the drained corn and simmer for another 5–10 minutes until hot throughout. Press some beans against the pot with a spoon to thicken the liquid. Add a little hot water if too thick, or simmer briefly if soupy. Taste and serve when creamy and spoonable.
Canned corn makes this an everyday pot
Fresh maize needs its own cooking time. Drained canned sweet corn is already cooked, so it goes in near the end. Black-eyed peas are easy to find in US stores; they stay unpeeled in this dish. This method is not intended for kidney beans.
Let the beans become creamy
Adalu should have soft beans in a thick sauce, with corn providing a little bite. Keep enough liquid in the pot during the first simmer, then reduce after the beans soften. Red palm oil adds its own flavor and color; it is not interchangeable with palm-kernel oil. Optional crayfish contains shellfish.
Serving and keeping leftovers
Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat cooked leftovers to 165°F; add a splash of water to stews or rice if needed.