This one pot beans and sweet corn dish (Adalu) will have you going for seconds because the method used in the preparation of this delicacy enhances the flavors of this delicious awesomeness. If you ate this while growing up, you would understand my point. And my point is…. if this dish isn’t cooked properly, you wouldn’t enjoy it. This happens to be one of my dad’s favorite dishes but while growing up this was one of my worst meals I tell you. In fact we (the children) were bribed to eat this ‘healthy dish’.
Beans being my favorite food, I decided not to give up on this dish. I never knew what was wrong about the dish until I discovered sweet corn and tried out the recipe using it. It was beyond delish.. You see…. back then, this ‘delicacy’ was made with the Nigerian fresh corn, and to me the texture of the beans and the fresh cooked corn combo didn’t auger well with me.
Sometimes the beans would be nice but the presence of the corn wouldn’t just let the poor yummy beans be great. 😂😂
Another dish I disliked so much until I discovered sweet corn is breadfruit (ukwa) and corn dish and for the same reasons too.
Adalu is cooked in different ways, some people add meats and fish, crayfish and even stew base. But I prefer mine simple and plain and I still find that it brings out a rich unmasked flavor. Some people prefer more corn to beans ratio but I prefer the opposite 😊 For this dish the game changers for me are the sweet corn and my onion-pepper medley base.
Do you recall eating this one pot dish in your home as a child? Did you love it? Do you prepare it now in your home and how do you prepare yours. Join in the conversation and let us know. 😊. Didn’t get out FREE eCookbook yet? Get it.. Let’s get cooking.
PIN FOR LATER
This vegan mix of corn and beans is a delightful one pot delicacy presented to you from my diaspora kitchen.
- 1 lb/ 454 g/ 2-1/4 cup Beans ( I used black eyed peas)
- 1 15oz Can /1 cup Sweet corn
- 2 Medium Onions Chopped
- 1/2 Cup Palmoil
- 1 Habanero pepper Chopped
- 1/2 Medium red bell pepper Chopped
- 1/2 Tbsp Sugar or sweetener of choice (Optional but recommended if you are making this dish with black eyed peas)
Wash beans and put in a pot with water and bring to boil.
Cook beans for about 30 mins then add salt/ bouillon, sugar/sweetner and half of chopped onions. Cover pot and continue to cook, topping up water a little at a time until the beans is fully cooked and soft.
While the beans is cooking, prepare the onion-pepper medley base. Heat up the oil in a sauce pan, sauté the other half of the chopped onions, chopped pepper and red bell pepper for about 3 minutes till the ingredients are soft and tender. Set aside until beans is fully cooked.
When the beans is fully cooked, add in the sweet corn and reduce the heat to low. Then stir in the sauce and mix until well incorporated. If the beans is dry add a little water about 1/4 of a cup allow to simmer for about a minute until some liquid bubbles to the top see picture.
Stir and turn off heat.
Serve warm as it is or combined with fried plantain or pap ( corn pudding)