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Delicious and Easy Homemade Corn Chaff Recipe: A Step-by-Step Guide

natrecipes284

Updated: Jan 10

WHAT IS CORN CHAFF?

Corn Chaff aka Adalu – A one pot corn and beans porridge enjoyed throughout West Africa – especially Nigeria and Cameroon.

When I was in boarding school, Corn chaff was the main meal damn week. Today, I make it because this dish is a delectable delight of creamy goodness emanating from corn and beans slowly simmered in BIG flavours. This makes a great vegetarian meal!

This is so easy to make. I think I use the word “easy” a lot when it comes to recipes but that’s because a lot of the meals I show you are EASY. Corn chaff is a one -pot, dump-and-go recipe anyone can make especially if you are looking for a fast meal.

Corn chaff is corn and beans that is slowly simmered together with onions, tomatoes if you prefer a stew based , red oil, various spices. Dry fish, smoked fish and meat depends on your preference. These add an additional flavour to this dish.

Packet beans or tinned beans can be used for this recipe. Please note if using packet beans soak overnight for a better outcome.

I will not recommend corn from the tin as this recipe is not a sweet dish. You can use it if you prefer but your dish will not get the same flavours as fresh hard coin which is ideal for this recipe

Another ingredient that I use in this recipe is country onion – a nut with a pungent smell and earthy taste. Known as Rondelle. This ingredient is only cultivated in certain parts of Africa particularly Cameroon, Ghana, and Congo. It is available at some African stores and online on amazon.

CHECKOUT MY BEANS RECIPES IF YOU ENJOY EATING BEANS



COUNTRY ONION/RONDELLE

If you cannot purchase or find this spice , you can still make delicious corn chaff without country onions, so go ahead; cheer up and start cooking!

The ideal one pot meal

Enjoy!!!

Instructions on how to make it and watch too

Corn chaff ” How to make Corn chaff “



NATRECIPES

Corn Chaff aka Adalu – A one pot corn and beans porridge enjoyed throughout West Africa – especially Nigeria and Cameroon.


Prep Time

1 hourhr30 minutesmins

Cook Time

20 minutesmins

Total Time

1 hourhr50 minutesmins


Course

Main Course

Cuisine

African


Servings

4people

Calories

358kcal

Equipment

  • 1 pressure cooker optional

Ingredients

  • 4 cupsfresh cornBoil corn before cooking

  • 4cupsbrown beansBoil beans before cooking

  • 1cuppalm oilYou can opt for vegetable oil if preferred. Remember to add tomatoes for color or if you like a stew base

  • 3garlic clovesPowdered garlic can also be used, but fresh is mainly recommended for this recipe

  • 1/2 white onion

  • 3country onionOptional if you don't have this spice. It enhances the aroma

  • 1/2 stem leek

  • 1/2 inchginger Ginger powder can also be used

  • 3 to 4Maggi cubes

  • 1habanero pepper - optionalOptional

  • pinchsalt

Instructions

  • Rinse dry red beans and pick through to discard any foreign object.( I did not have to do this because I used the package beans which already comes picked.

  • 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 fresh corn to a pot covering with 3-4 inches of cold water. This will cook for 30 minutes in a regular pot and 15 minutes in a normal pot

  • Blend together garlic, ginger, onions, leeks and contri onion (rondelles) powder. The "contri onion" is optional

  • Add palm oil, Maggi cubes, salt, bit of water

  • smoked fish, kanda , meat is optional.

  • Pour 1 to 2 cups of water or meat stock if using meat. Bring to a boil and let it simmer for all the flavours to come together about 20 -25 minutes, stirring occasionally. You can smash the corn chaff here for a the perfect Adalu if you want, if you like it; smash it . I do not like mine smashed and no tomatoes, crayfish, smoked fish was used in my recipe

Video

Notes

You do not have to soak the beans. However, soak beans cook more evenly and have a uniform, velvety texture.If you are press for time, use canned beans; they cut the preparation method tremendously.


Keyword

#beans, #corn and beans porridge, #corn chaff, #cornfritters, #one pot meal

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