Tuesday, 6 August 2013

Beans and Corn Porridge

This is another delicious recipe served in most parts of Nigeria

Yorubas call it Adalu or Ewa ati Agbado
Igbos call it Agua na Oka

Well that's all I know.... Don't blame me, I only understand Yoruba :)

Anyway, this meal is made of brown beans (ewa oloyin) and sweet corn, and normal yellow corn on the corn can also be used. 
It is normally cooked with onions, palmoil and peppers, but I'm adding some extra ingredients in this recipe just to give it a more delicious touch. 

 3 cups of brown beans 
 A can of Green Giant Sweetcorn
 2 scotch bonnet peppers 
 A bulb of onion 
 A cooking spoonful of palm oil 
 2 Maggi cubes 
Dried fish (catfish or bonga fish) 

1. Ensure the beans is clean by picking out the dirt (stones or chaffs)
2. Wash the beans and add 6 cups of water; place on medium heat on the stove to cook. 
3. Chop the onion and add to the beans (this enables it to cook a bit faster: a tip given to me by my mum) 
4. Let this cook for 45-50 minutes. 
5. Drain the Sweetcorn from the can and add to the beans.
6. Add the shredded dried fish and crayfish.
7. Add the maggi cubes and salt to taste. 
8. Let cook for 10 mins before adding the chopped scotch bonnet peppers and palm oil. 
9. Let cook for another 20 minutes and stir to mix the beans and corn together ( should form a thick paste)
10. Set aside and let it cool before serving. 
11. Enjoy!!!! :)

1. It is not necessary to use dried fish or crayfish (these are optional)
2. You can also add a teaspoon of sugar just for a sweetened taste (This depends on personal preference)
3. You can also use ground peppers rather than fresh scotch bonnets (depends on your preference too). I prefer fresh peppers because it gives a fresh appeal to it.

Your girl,



Unknown said...
This comment has been removed by the author.
Unknown said...

I am salivating. Don't injure me with desire

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