Adalu (Nigerian Black-Eyed Beans and Sweetcorn)
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Ingredients
- 800 g tinned black-eyed beans
- 326 g tinned sweetcorn
- 5 tbsp red palm oil
- 1 onion
- 1 red pepper
- 1 scotch bonnet chilli
- 300 ml gluten-free vegetable stock
- 3 spring onions
Nutrition (per serving)
- Calories
- 463 kcal
- Protein
- 17 g
- Carbohydrate
- 47.7 g
- of which sugars
- 10.5 g
- Fat
- 19.2 g
- of which saturates
- 8.7 g
- Fibre
- 14.8 g
- Salt
- 2.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the red pepper, half the onion and the scotch bonnet (deseeded for less heat) with a splash of water to a coarse paste.
- 2
Heat the red palm oil in a large pan over a medium heat (or vegetable oil with 1 tsp sweet paprika), add the remaining onion, chopped, and fry for 4 minutes. Add the pepper paste and fry for 6-8 minutes until thick and the oil separates.
- 3
Drain and rinse the black-eyed beans and drain the sweetcorn. Add both to the pan with the vegetable stock.
- 4
Simmer uncovered for 10-12 minutes, stirring now and then and mashing some of the beans against the side, until thick and porridge-like. Season with salt.
- 5
Serve hot, scattered with the sliced spring onions.
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