from: Western Africa | cooking method: boiling-simmering
Adalu is cowpeas and maize. It is also called Niébé et Maïs or, in English, black-eyed peas and corn. In Africa, it is usually made with dried cowpeas and either fresh or dried maize. It can also be adapted to use canned or frozen black-eyed peas and corn.
What you need
- two to three cups (one to one-and-one-half pounds) dried cowpeas (black-eyed peas), or kidney beans, or similar
- one to two cups maize (corn); fresh (off the cob), canned, frozen or dried
- a few small pieces of dried or smoked fish -- or -- ground dried shrimp (optional)
- one-half cup palm oil (or any oil)
- cayenne pepper or red pepper
- black pepper
- small piece of potash, or dash of baking soda, or salt (to taste)
What you do
- If using dried cowpeas (or beans) or dried corn. Clean and soak in water for a few hours or overnight, as needed. Rinse and drain.
- Cook cowpeas in water in a large part until nearly tender (about an hour).
- Add corn and other ingredients. Cook until cowpeas and maize begin to disintegrate and form a paste.
- Season to taste.
- Serve as a main dish or side dish.
Without the fish or shrimp, Adalu can be served as a side dish with a West African soup such as Pepper Soup .
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