For an easy one-pan healthy breakfast or dinner, try making this Nigerian beans and corn porridge step-by-step recipe. This local adalu (Nigerian beans and corn) recipe is deliciously warming and perfect for tucking into on a cool evening. Served with a smoky fish and fried plantain (dodo). It’s a hearty healthy dish the whole family will love!
- 3 cups black eyed beans, or alternatively use honey beans
- ½ cups palm oil
- 1 ½ cups sweet corn (canned or fresh)
- 2 tablespoons ground crayfish
- 1 big onion, sliced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 4 fresh tomatoes, chopped
- 2 scotch bonnet, chopped
- 2 Maggi cubes, or bouillon of choice
- Salt, to taste
- Black eyed beans can be stubborn to cook. To reduce cooking time considerably, it always helps to soak the beans in cold water for about 5 hours, or overnight. Then bring to boil for about 7 minutes, and discard the water.
- Wash the beans in cold water, put in a cooking pot with water and bring to boil on medium-high heat.
- When beans is cooked for about 40 minutes, stir in salt and bouillon cubes, and half of the sliced onion. Cook beans till tender, adding little water from time to time, if necessary.
- While beans is cooking, heat up the oil in a sauce pan, sauté the other half of the onion, add in chopped tomatoes, red bell pepper and scotch bonnet, or any hot pepper of choice.
- Add the garlic and other ingredients. Stir fry for about 5 minutes till the ingredients are well combined. Turn off heat.
- By now the beans should be tenderly cooked. Reduce heat to low and add in the sweet corn.
- Add in the sauce and stir until well incorporated. If there isn’t enough water in the beans, then just add a little, the consistency should be creamy thick.
- Cover pot and allow to simmer for about 10 minutes until desired consistency is achieved. Taste for salt and pepper, and adjust accordingly, if desired.
- Serve warm with fried fish and fried plantain (dodo).
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