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Adalu
Adalu
Adalu is a delicious and nutritious Nigerian dish made from a combination of beans and corn. It's typically cooked with a blend of spices, vegetables, and sometimes, meat or fish.
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Ingredients
- 1 cup black-eyed beans
- 1 cup corn (fresh or frozen)
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tomatoes diced
- 2 tablespoons palm oil (substitute with vegetable oil if needed)
- 1 teaspoon ground crayfish (optional)
- 1 teaspoon thyme
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Rinse the black-eyed beans thoroughly and soak them overnight in water. Drain the water the next day.
- In a large pot, add the soaked beans and enough water to cover them. Cook over medium heat for about 40 minutes or until the beans are tender.
- In a separate pot, boil the corn until it's cooked. Drain and set aside.
- In another pan, heat the palm oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.
- Add the diced bell peppers and tomatoes to the pan, and cook for a few minutes until they soften.
- Stir in the ground crayfish (if using), thyme, curry powder, salt, and pepper. Let the mixture cook for an additional 2-3 minutes.
- Pour the cooked beans and corn into the pan with the sautéed vegetables. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This allows the flavors to meld together.
- Taste and adjust the seasoning if needed.
- Serve hot and enjoy.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 190kcal (10%)Carbohydrates: 26g (9%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mg (1%)Sodium: 10mgPotassium: 524mg (15%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 1692IU (34%)Vitamin C: 76mg (92%)Calcium: 37mg (4%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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