Beans and Corn Porridge (Adalu)

Name: Beans and Corn Porridge (Adalu)
Cuisine: Nigerian
Ingredients: 1 cup black-eyed peas; 1 cup corn kernels; 3 cups water; 2 tablespoons palm oil; 1 medium, chopped onion; 1 small, whole scotch bonnet pepper; to taste salt

Beans and Corn Porridge, known locally as Adalu, is a hearty Nigerian dish combining black-eyed peas and corn cooked together into a thick, comforting porridge. It is a staple in Yoruba cuisine, often enjoyed for breakfast or as a side dish and symbolizes the resourcefulness and agricultural heritage of the region.

7 ingredients

earthysavoryspicynutty

Culinary DNA Preview

Nigerian70%

West African30%

Ingredients

black-eyed peas
1 cup
corn kernels
1 cup
water
3 cups
palm oil
2 tablespoons
onion
1 medium, chopped
scotch bonnet pepper
1 small, whole
salt
to taste

Method

Steps not available

Origin Story

Adalu originates from the Yoruba people of southwestern Nigeria, reflecting the traditional use of locally available crops like beans and corn. Its preparation underscores a long history of communal eating and sustenance farming in the region.

Culinary DNA

Ingredient ancestry breakdown

Nigerian70%

ingredients+techniques

West African30%

ingredient_origin

Techniques

soaking boiling simmering seasoning

Stories about this dish

No stories tagged here yet — check back soon.

Browse

West Africacuisines →Foodways connections →