Adalu

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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Congo Cookbook recipes using cowpeas

Also see: Recipes by Ingredient

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