Cookbook:Nigerian Corn Porridge and Beans

Cookbook | Ingredients | Recipes

Beans and corn porridge, called adalu in Yoruba, is a traditional Nigerian dish of beans and corn.



  1. If using canned corn, drain and discard the liquid. If using fresh corn on the cob, cut the kernels away from the cob.
  2. Pick over the beans to remove dirt and debris. Rinse them, and transfer them to a pot.
  3. Cover the beans with water, and add the onion if using. Bring to a boil, and cook until the beans are soft.
  4. Stir in the corn kernels, ground crayfish, pepper, and stock cube. Simmer until the corn is softened.
  5. After about 12 minutes, stir well. Add the palm oil and salt, and simmer a few more minutes.
  6. Serve.

Notes, tips, and variationsEdit

  • If using raw corn, add the corn in the initial bean-cooking step because it takes time for the corn to soften.