Beans and Corn Pottage(Adalu)

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The cooler season is slowly coming upon us and if you are like me, you would know that it is time for the hearty recipes and hearty food. That kind of food that keeps you warm 🙂 If you are also like me, you would have corn from the corn season stored in the freezer for days like this. I love corn, so I always find ways to incorporate it into my diet all year round. I know you are probably wondering how I store my corn in the freezer eh. Well, it is simple. During the corn season, I buy the corn with the husks still attached, I wrap them in a foil wrap and place it into a grocery bag; then, I pop it into the freezer and use them whenever I have the need for it. Yes, the corn remains fresh. During the warmer months, the farmer’s market always have corn in abundance and sometimes, I just want to take a dive into the sea of corn:) Not only do I love corn, but my ajebutters do too and at the sight of corn, they begin to hold corn parties in their mouth with questions like “are we getting some corn today? And some coconut too! “Can we dry some for popcorn?” 🙂 I cannot even begin to explain our love for corn. I also have a recipe for cornpottage; which is a staple in my home



Back to today’s recipe. What is Adalu? Adalu is corn and beans cooked together; pottage style, with smoked fish and or meat long with palm oil. I love this dish and do not mind making it on a weekly basis. Not only is it packed with nutrients, it is absolutely delicious. I have never met a person who did not like Adalu. Well, if you didn’t like it before, be ready to be dazzled with this recipe and the twist at the end

Not only is this recipe great for the cooler weather, it is great for all climates.

It is fresh and a total delight. Try it and thank me later 🙂

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Beans and Corn Pottage(Adalu)</span>
Prep time
Cook time
Total time
Serves: 6
  • 1½ cup of honey beans(any type of beans would work)
  • 3-4 medium sized corn on the cob(1 large can of sweet corn works)
  • 2 cooking spoons palm kernel cream or palm oil
  • One smoked fish(soak and wash with warm water)
  • 3tbsps of dry grounded crayfish or 1tsp of shrimp paste
  • 1-2 crushed habanero peppers I.e.ata-rodo
  • 1tbsp dry grounded pepper
  • 1-2tbsp coconut oil(optional)
  • Bouillon
  • Salt to taste
  1. Remove the husks from the corn and wash each one. Using a knife, neatly and carefully scrape the corn off the cob; beginning from the top to the bottom and into a bowl; then set aside.
  2. Pick through the beans to remove any stones. Wash and bring it to a boil; then drain. Set to cook in some water(do not season). Once the beans gets half way cooked, add the palm kernel cream, the crayfish, habaneros, salt, bouillon, and half of the fish. Stir and cook(add more water if needed). Once the oil mixes well with the beans and the beans gets softer, add the corn, stir and reduce the heat. Cook for about 10minutes; then stir in the dry pepper, the remaining fish and the coconut oil. check for seasonings, stir, cover and set aside
Don't have palm oil? Fear not; you could use a blend of tomatoes and red bell peppers with a ratio of 1:1; adding it at the time you are supposed to add the palm oil. You could even use tomatoes and peppers along with the oil if you choose to




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