Beans and Sweetcorn Pottage (Adalu)

Cuisine African


  • 3 Cups Honey beans (black-eyed beans or your choice)
  • 2 Sweetcorn (use more or less)
  • 1 Habanero/Rodo
  • 2 Red bell pepper
  • 2 Onions (divided)
  • 1 Tablespoon Ground Crayfish (optional)
  • 1/4 Cup Palm oil (use more or less)
  • Knorr bouillon powder or cube
  • Salt


  1. Pick the beans and rinse.

  2. Place a large saucepan over a high-heat, add the beans and cover with enough water. Boil for about 5 minutes and drain rinse again then add enough water to cover about three cups, you add water as you go if the beans need more. Add one chopped onion and boil together until the bean is soft.

  3. Remove the corn from the cob while the beans boil away.

  4. Clean the pepper, rinse and blend with the half of the onion.

  5. After the beans are soft add the sweetcorn, make sure you don't have too much water.

  6. Add the blended pepper and continue to cook until the corns are fully cooked and the pepper mixture is well combined. Add the knorr seasoning and salt

  7. Place a small saucepan over a medium-high heat, add palm oil after the oil is hot enough but not bleached, slice the remaining half onion and add to the hot oil, add the ground crayfish and saute until the onion releases it's fragrant.

  8. When the beans mixture is done, add the hot oil mixture and stir. Combine and check for the for the seasoning, readjust if it needs more. Leave the mixture to cook for about 3 minutes.

  9. Let it cool and serve. Enjoy!