How to Make Adalu (Nigerian Beans and Corn )

For many Nigerians in the diaspora, few meals evoke the warmth of home like a bowl of Adalu the beloved beans and corn porridge that’s as flavorful as it is filling.

You probably remember it from your childhood: a smoky aroma rising from the kitchen, palm oil bubbling over soft beans and sweet corn, and maybe a side of ripe plantain waiting to join the plate. Whether eaten at school, served by grandma in a steaming metal tray, or scooped straight from the pot on a lazy afternoon, Adalu is more than food it’s memory, culture, and comfort all in one.

Now, even thousands of miles away, you can recreate that magic in your own kitchen. And the best part? It’s simple, affordable, and packed with flavor.

Adalu Recipe

Ingredients

Main ingredients:

• 2 cups black-eyed beans or brown beans

• 2 cups fresh or frozen corn kernels (or boiled soft corn)

• 1 medium onion, chopped

• 1/4 cup palm oil

• 2 seasoning cubes

• Salt, to taste

Optional (but highly recommended):

• 1 tsp ground crayfish

• 1–2 scotch bonnet peppers (or dry chili)

• Smoked fish, ponmo, or turkey

• Scent leaves or ugwu for garnish

Step-by-Step Procedure

Prep and Cook the Beans

• Rinse the beans thoroughly.

• Place in a large pot and cover with water.

• Bring to a boil and cook on medium heat until beans are soft (this takes 45–60 minutes; faster if soaked overnight or using a pressure cooker).

• Add salt only when the beans are soft adding it too early can make them tough.

Add the Corn

• Once beans are soft, stir in the corn.

• Allow both to cook together for another 10–15 minutes, so the flavors meld.

Make the Flavor Base

• In a separate pan, heat the palm oil.

• Add the chopped onions and sauté until translucent.

• Add pepper, crayfish, and seasoning cubes.

• Stir and allow the mixture to fry for about 5–7 minutes until fragrant.

Combine Everything

• Pour the palm oil mixture into the beans and corn pot.

• Stir well and simmer for another 5–10 minutes on low heat.

• Taste and adjust seasoning. If needed, add a bit of water to reach your desired consistency.

Serve

• Garnish with scent leaves or vegetables (if using).

• Serve hot—best enjoyed with fried plantains, yam, or alone with a cold drink.

Beyond taste, Adalu is a quiet rebellion against forgetting where we come from. It’s a recipe that refuses to be erased—showing up in diaspora homes as a reminder of roots, resilience, and real food made with love.

So next time you need comfort in a bowl, skip the takeout and try a spoonful of home instead.