Adalu

5 from 1 vote

Adalu (also known as ewa alagbado) is simply the combination of stewed beans and corn. It is technically a one-pot dish, and it is delicious, creamy, and super comforting.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: African, Nigerian, West African

Keyword: adalu, adalu recipe, ewa alagbado

Servings:

Calories: 542kcal

Author: Ajoke

Ingredients

2 cups raw beans I used black-eyed peas
680 g canned sweet corn
½ cup palm oil or as needed
2 red bell peppers tatashe
2 medium onion divided
1 Scotch bonnet or as needed
salt to taste
2 teaspoons chicken bouillon powder
2 tablespoons crayfish
1 ripe plantain optional

Instructions

Pick the beans so they are debris-free. Rinse the beans clean and add to a pot or pressure cooker.
Cover with water (the water should be about 3 inches over the beans). Add 1 chopped onions. Stir to combine and cook on medium heat until about 90% tender.
In the meantime, blend the red bell pepper, 1 onion and scotch bonnet together until smooth or your desired consistency is achieved and set aside. Peel and slice the plantain (if using).
Add the sliced plantain, palm oil, pepper mix, ground crayfish, bullion powder (or cube), and salt to the beans and stir to combine. Reduce the heat and simmer for 20-25 minutes on medium low heat.
Check on the beans and corn intermittently to check the liquid and also that it is not burning. If the water level is too low, you can add more (about ½ cup at a time)
The water level should be about ½ of the quantity of the beans.
Taste and adjust the seasoning accordingly and continue to cook until your desired consistency is achieved. Serve and enjoy.

Notes

Beans take longer to cook so avoid adding salt while it is still hard. Always add salt at the tail end of your cooking. If you have a pressure cooker, it cuts down time and saves energy when used to cook beans.
If you don’t have a pressure cooker, add potash also called akaun to the beans as it also speeds up the process.

Instant pot instructions

Add washed beans to the instant pot and add water (2 inches above the beans). Cover the IP and cook on high pressure for 12 minutes. Leave to NPR (Natural Pressure Release) for 5-10 minutes then carefully release the valve until there is no more pressure in the pressure cooker.

Open the instant pot and add the rest of the ingredients to the beans, including the corn. Do not stir together or you will get the BURN notice. Place the lid back on the IP, secure the valve, and cook on high pressure for 12-15 minutes. Leave to NPR for 10 minutes before you release the valve. Stir to combine. Taste and adjust the seasoning accordingly. Serve and enjoy.

Note: Check the water level before adding the rest of the ingredients. You should have at least 1-11/2 cups of liquid to finish cooking the beans.

Note 2: Rinse the lid of the IP under cold running water. This process will release any pressure left in the valve. Also, check that the silicon ring is properly placed before you continue cooking.

Nutrition