Learn How to make “Adalu” and Ikokore A Nigerian dish

Paul | January 8, 2024 | Nigeria | No Comments

Adalu is a Nigerian dish that combines two main ingredients: beans and corn. It’s a nutritious and hearty dish that is popular in various parts of Nigeria. Here’s a simple recipe for making Adalu:

Ingredients:

2 cups peeled and washed beans (black-eyed peas)
2 cups fresh or frozen corn kernels
1 onion, chopped
2-3 tablespoons red palm oil
2-3 tomatoes, chopped
2-3 tablespoons ground crayfish
Pepper to taste
Salt to taste
Seasoning cubes or powder (optional)
Water

Cooking Directions:

Prepare the Beans:

Rinse the peeled beans thoroughly under running water.
Place the beans in a pot, add water to cover, and cook until tender. This may take about 30-45 minutes.

Cook the Corn:

If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it.
In a separate pot, cook the corn kernels in a little water until they are partially cooked. Drain excess water.

Combine Beans and Corn:

Add the partially cooked corn to the pot of cooked beans. Stir well to combine.

Prepare the Sauce:

In a separate pan, heat the red palm oil. Add chopped onions and sauté until they become translucent.

Add Tomatoes and Seasonings:

Add the chopped tomatoes to the sautéed onions. Cook until the tomatoes are soft and the oil starts to separate.
Add ground crayfish, pepper, salt, and seasoning cubes or powder if desired. Stir well.

Combine Sauce with Beans and Corn:

Pour the sauce into the pot with beans and corn. Stir everything together until well combined.

Simmer:

Allow the mixture to simmer on low heat for about 10-15 minutes, allowing the flavors to meld and the corn to fully cook.

Adjust Seasoning:

Taste the Adalu and adjust the seasoning if necessary. Add more salt, pepper, or any other seasoning to suit your preference.

Serve:

Once the Adalu is fully cooked and has the desired consistency, it is ready to be served.

Adalu can be served on its own as a nutritious one-pot dish, or it can be paired with a side of rice, bread, or any other preferred accompaniment. It’s a flavorful and wholesome dish that showcases the combination of beans and corn in Nigerian cuisine.

Learn how to make “Ikokore” a traditional Nigerian dish from the Ijebu people of Ogun State Nigeria

Ikokore is a traditional Nigerian dish that originated from the Ijebu people of Ogun State. It is a special delicacy made from water yam and is often served during festive occasions and celebrations. Ikokore has a unique taste and texture, and its preparation involves a process that includes grating and cooking water yam. Here’s a basic recipe for making Ikokore:

Ingredients:

1 medium-sized water yam
Assorted meats (beef, tripe, liver, etc.)
Stockfish and/or smoked fish
2-3 tablespoons crayfish, ground
1 onion, finely chopped
2-3 tablespoons palm oil
2-3 tablespoons locust beans (iru)
Pepper to taste
Salt to taste
Seasoning cubes or powder
Water

Cooking Directions:

Prepare the Water Yam:

Peel the water yam and cut it into smaller chunks.
Grate the water yam using a grater to obtain a smooth, pulpy texture. You can also use a food processor for this step.

Cook the Meats and Fish:

Clean and season the assorted meats, stockfish, and smoked fish with salt, chopped onions, pepper, and seasoning cubes or powder.
Cook the meats and fish until they are tender. Set aside.

Cook the Grated Water Yam:

In a pot, heat the palm oil. Add the grated water yam and locust beans (iru).
Stir the mixture continuously to prevent lumps from forming.
Cook the grated water yam until it thickens and becomes stretchy. Add water gradually to achieve the desired consistency.

Add Cooked Meats and Fish:

Once the grated water yam is well-cooked, add the cooked meats and fish to the pot. Stir well to combine.

Season with Crayfish and Pepper:

Add ground crayfish, chopped onions, and pepper to the pot. Adjust the seasoning according to your taste.

Simmer:

Allow the Ikokore to simmer on low heat for about 10-15 minutes, stirring occasionally to avoid burning.

Check and Adjust Consistency:

Check the consistency of the Ikokore and adjust with water if needed. The final dish should have a thick, stretchy, and smooth texture.

Taste and Adjust Seasoning:

Taste the Ikokore and adjust the seasoning, adding more salt or pepper if necessary.

Serve:

Once the Ikokore is well-cooked and has the desired consistency, it is ready to be served.

Ikokore is typically served hot and can be enjoyed on its own or with a side of plantains, vegetables, or your preferred accompaniment. It’s a flavorful and unique dish that showcases the culinary richness of Nigerian cuisine.