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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.
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What you do
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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Congo Cookbook recipes using cowpeas
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2009, Ed Gibbon, The Congo Cookbook (© copyright notice)
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