CornChaff aka Adalu – A one pot corn and beans porridge enjoyed throughout West Africa – especially Nigeria and Cameroon.
Growing up, I did not particular like or dislike cornchaff, it was just something I would eat because that was what was on the dinner table and you had no other option but to clean up your plate or risk punishment.
Simply put, I was indifferent towards it. In spite of my feelings towards corn chaff I would however enjoy it every once in a while, and it wasn’t the one that was prepared at home but my friendly neighbor’s, Aunty Christy. There was something about her method of preparation –simple, rustic but amazingly good. Fast forward to today, at home, or in parties or special occasions every one wants a serving or more.
I have tried to recreate this corn chaff, just the way Aunty Christy made it and but it never turns up like hers. How depressing! I guess she puts some extra “love” into it. This is my own variation.
Corn chaff is corn and beans that is slowly simmered together with onions, tomatoes, red oil, various spices and meat depending on preference. Smoked fish or meat adds an additional flavor to this dish.
So if you have any on hand use it by all means. Another ingredient that I use in this recipe is country onions – a nut with a pungent smell and earthy taste. This ingredient is only cultivated in certain parts of Africa particularly Cameroon, Ghana, and Congo. It is available at some African stores or online. Don’t be discouraged! You can still make absolutely delicious corn chaff without country onions, so go ahead and cheer up and start cooking!
Enjoy!!!
Watch How to Make It
Cornchaff/Adalu
Ingredients
- One pound dried beans any variety (sub 3 16 ounce canned beans)
- One pound corn sweet boiled corn or any kind
- 1-2 cups smoked turkey , fish, chicken
- 2 medium tomatoes diced
- 1 1/2 teaspoons minced garlic
- 1 teaspoons grated ginger
- ½ medium onion diced
- ¼ cup crayfish smoked/dried shrimp optional
- ½ - ¾ cup palm oil
- 1 tablespoon smoked paprika
- Salt and pepper to season
- 1-2 Tablespoons Chicken bouillon optional
Instructions
- Rinse dry red beans and pick through and discard any foreign object.( I did not have to do this because I used the package beans, I guess2. Add black beans to a large pot covering with 3-4 inches of cold water.
- Cover and let sit overnight or 6 to 8 hours.
- Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 1 to 1½ hours until tender.
- Drain the cooked beans and add corn to the pot and stir.
- Add palm oil, onions, tomatoes, crayfish, smoked fish, garlic, ginger, smoked paprika , chicken bouillon and salt.
- Then pour about 2 – 3 cups or more of water or chicken stock bring to a boil and let it simmer for all the flavors to come together about 20 -25 minutes, stirring occasionally. You can smash the cornchaff here for a the perfect adalu , if you like it smash.
- Adjust for seasonings and serve.
Tips & Notes:
If you are press for time, use canned beans; they cut the preparation method tremendously.I stock up on canned beans when they are on sale.
You can also use the Mexican style Hominy corn in a can
Nutrition Information:
Elise says
Tried for the first time and the results are amazing.
Immaculate Bites says
Yay! Glad you enjoyed this. Have you tried my new Chocolate Mousse yet? 🙂
Elle says
Hello,
This recipe has updated. I think I first made it back in 2014 or 2015. My children and I LOVE it! I guess I did not expect the recipe to change. Would you please provide me with the recipe before the update? The one that told you which type of beans to use. I appreciate your help and LOVE your website!!
ImmaculateBites says
Hi Elle
It’s the same recipe. The only thing has been updated are the pictures. Any beans, black, white, pinto would do just fine.
C P says
I thought i rated this some months ago when i made this for my household, as well as my father’s. Extremely good. I made quite a few substitutions including no shell fish, but the base was def your recipe. Thanks
Mami Ku says
One of your best recipes. Perfect. Thank you so much
ImmaculateBites says
Yay! So happy to hear it was a hit.
KweenCess says
Hi Again Immaculate – if using canned beans, is it still 1 pound or is it more? And can 1 pound of frozen sweet corn be used instead? Many thanks
Hephzibah says
Hi Emma please where can one buy our type of regular cameroon corn, not the sweet one.
ImmaculateBites says
Where are you located?
Jeanette Mojoko Ilongo says
I was able to find this corn at Fiesta Mart (https://www.fiestamart.com/). They have quite a few of these in Texas. I was able to find a frozen version of it there!
Immaculate Bites says
Thanks for sharing, Jeanette!
Rose says
Do you think that this could be made in a crockpot?
ImmaculateBites says
It will definitely work. My sister dumps everything in the pot and lets it cook. But this is how I would do it to boost the flavor .Start it out stovetop(saute ingredients and spices) and finish it off in a crockpot.
Marthe ines says
What if I have very dry corn how do I handle it. Do let it in water for hours too or I just cook it?
Thanks
ImmaculateBites says
I would let it soak for hours before cooking.
Rosina says
What kind of corn from the supermarket do you use for cornchaff because I live in Maryland and I don’t know what corn to use. Thanks
ImmaculateBites says
The one I like best is Asian sweet boiled corn- available in asian markets in the freezer section. If not you can use go with any Mexican canned corn
george says
it happens to be an every day meal also in parts of east africa with so many variations also
ImmaculateBites says
George ,I guess corn and beans are a perfect pair- every country have their own way of preparing it . Thanks for stopping by
ImmaculateBites says
When you add the onions and all the other ingredients. Recipe updated!
Therese says
When do you add the palm oil?
Africanbites says
Thanks for stopping by Wizzy!!!!
Wizzy says
What a lovely looking stew. This would make a great family meal and I can understand why it appeared on your table regularly when you were growing up.