Beans and corn porridge is a Nigerian dish called Ewa Ati Agbado by the Yorubas and Adalu by the Igbos. This recipe is a great idea if you ever have leftover corn around the house. We’ve found that it goes perfectly with fish sauce and plantain!
Ingredients
Serves – 5 people
For the bean and corn porridge:
2 Cups of brown beans
1 Cup of fresh corn (or sweet corn)
1 Medium onion (diced)
2 Tablespoons of ground crayfish (optional)
2 Cooking spoonfuls of Mamador Virgin Palm Oil
1 Seasoning cube
5 Tomatoes
2 Red bell peppers (tatashe)
2 Habanero peppers (atarodo)
Salt to taste
For the Fish Sauce
4 Large Tomatoes
2 Red bell peppers (tatashe)
2 Scotch bonnet peppers (ata-rodo)
1 Small onion
1 Seasoning cube
Curry
Thyme
Salt to taste
1 Cooking spoonful of Mamador Virgin Palm Oil
1 Large Smoked Mackerel fish
Method
Step 1
Wash and chop all your vegetables (tomatoes, onion, tatashe and atarodo) and set aside.
Step 2
Shred the smoked fish and remove as many bones as possible and set aside.
Step 3
Heat up Mamador Virgin Palm Oil in a pot and add your diced vegetables. Let it fry for 10-15 minutes to remove excess water.
Step 4
Add seasoning cubes, curry, thyme, salt to taste and the shredded fish to the sauce. Stir and let it cook for another 5 minutes and set aside.
Step 5
Pick your beans, rinse and pour in a deep pot, add the cup of fresh corn, pour in enough water and leave to cook until soft for about 45 minutes. (NB: If you are using sweet corn, add the sweet corn when the beans is soft.)
Step 6
Wash, blend all your vegetables (tomatoes, onions, tatashe and Atarodo) and set aside.
Step 7
When your beans and corn is soft, add the crayfish, blended pepper, Mamador Virgin Palm Oil, seasoning cube, salt to taste and leave to cook for 10 minutes. (NB- Do not mix)
Step 8
After 10 minutes, stir well, check for seasoning and add if necessary. Leave to simmer for another 5 minutes and your Adalu/Beans and Corn Porridge is ready.
Step 9
Serve with Fish Sauce and Plantain.
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