Introduction
Adalu, commonly known as beans and corn, is a traditional Nigerian one-pot dish made by cooking beans together with fresh or dried corn and seasoning them with palm oil, peppers, and aromatics. Simple, nourishing, and deeply satisfying, Adalu is enjoyed across Nigeria, particularly among the Yoruba people, where it is valued for its balance of flavour, affordability, and nutritional value.
Historically, Adalu reflects Nigeria’s agrarian food culture, where meals were built around locally grown staples such as beans, maize, cassava, and yam. Beans provided protein, while corn added natural sweetness and texture, making the dish both filling and wholesome. Adalu was often prepared as a family meal, eaten at home or packed for long days of work, and it remains popular today for the same reasons.
At The Recipe Kitchen, this Adalu recipe stays true to the authentic Nigerian method. It focuses on slow cooking, proper seasoning, and the right balance of beans, corn, and palm oil to create a dish that is hearty, comforting, and full of traditional flavour.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4–6
Ingredients
For the Beans and Corn
- 2 cups dried brown beans (black-eyed beans or honey beans)
- 1½ cups dried corn or fresh corn kernels
- 1 medium onion, chopped
- 1 red bell pepper
- 1 Scotch bonnet pepper (adjust to taste)
- 3–4 tablespoons palm oil
- 1 teaspoon ground crayfish (optional but traditional)
- 1 stock cube
- Salt, to taste
- Water, as needed
Optional Additions
- Smoked fish or dried fish, cleaned
- Cooked beef or goat meat
- Spinach or pumpkin leaves, chopped
Step-by-Step Instructions
- Soak the beans (optional but recommended)
Pick through the beans to remove any debris. Rinse thoroughly and soak in water for 4–6 hours or overnight. This reduces cooking time and improves digestibility. Drain before cooking. - Cook the beans
Place the beans in a large pot and cover with plenty of water. Bring to a boil over medium heat, then reduce to a gentle simmer. Cook for about 40–50 minutes, stirring occasionally, until the beans are partially tender but not fully soft. - Add the corn
Rinse the dried corn thoroughly. Add it to the pot with the beans, along with more water if needed to keep everything submerged. Continue cooking for another 30–40 minutes, until both the beans and corn are soft. Fresh corn will require less cooking time. - Blend the peppers
While the beans and corn are cooking, blend the red bell pepper and Scotch bonnet pepper until smooth or slightly coarse, depending on preference. - Add seasoning
Once the beans and corn are fully cooked and the liquid has reduced slightly, add the chopped onion, blended pepper, stock cube, salt, and ground crayfish if using. Stir well to combine. - Add palm oil
Pour in the palm oil and stir gently. Allow the mixture to simmer for 10–15 minutes so the oil and seasonings blend into the beans and corn. - Add proteins (if using)
Stir in smoked fish, dried fish, or cooked meat. Let everything simmer together for another 5–10 minutes, allowing the flavours to develop. - Adjust consistency
Adalu should be thick but moist, not watery. If there is too much liquid, simmer uncovered for a few more minutes. Taste and adjust salt and pepper as needed. - Rest and serve
Remove from heat and allow the Adalu to rest for a few minutes before serving.
Cooking Tips & Variations
- Bean choice: Honey beans cook faster and have a creamier texture than other varieties.
- Corn type: Dried corn is traditional and adds chewiness, while fresh corn gives a sweeter, softer result.
- Palm oil timing: Add palm oil after the beans and corn are cooked to preserve colour and flavour.
- No pepper version: For children or mild diets, reduce or omit the Scotch bonnet pepper.
- Modern variation: Some households add tomatoes, though traditional Adalu relies mainly on peppers and palm oil.
What to Serve With Adalu
Adalu can be eaten on its own or served with:
- Fried plantains (dodo)
- Pepper sauce
- Fried fish
- Steamed vegetables
It is a complete meal on its own, but these sides add contrast and extra flavour.
Storage & Reheating
- Storage: Store leftover Adalu in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop or in the microwave, adding a small amount of water if needed to loosen the texture.
- Freezing: Freezing is possible, but the texture of beans and corn may soften further when thawed.
Frequently Asked Questions
Why is my Adalu watery?
This usually means too much water was added during cooking. Simmer uncovered to reduce excess liquid.
Can I cook beans and corn separately?
Traditionally they are cooked together for flavour, but they can be pre-cooked separately if needed to save time.
Is Adalu vegetarian?
Yes, Adalu is naturally vegetarian unless meat or fish is added.
Final Thoughts
Adalu is a true reflection of Nigerian home cooking, built on patience, simple ingredients, and deep flavour. Nourishing, affordable, and versatile, it has fed generations and continues to be a comforting staple across Nigeria. Whether enjoyed plain or enriched with fish or meat, this authentic beans and corn recipe delivers warmth, tradition, and satisfaction in every spoonful, making it a valuable addition to any collection of world recipes.
