The first time I ate this food was in my mother’s home town (Imesi-Ile, Osun state) and it is called muke in her dialect although generally called adalu in Yoruba. So, the local name for this dish is adalu ati dodo or muke ati dodo💃.
- Fresh corn
- Ripe plantains
- Scotch bonnet peppers
- Palm oil
- Groundnut oil
I boiled the corn for 30 minutes before removing the corn from the cob. To reduce gas, I parboiled the beans for 15 minutes and rinsed off.
In boiling water, I added the chopped scotch bonnet peppers and onions, salt and crayfish and the beans and corn. After boiling for a while (I forgot to time it, boil till its soft🙈), I added palm oil and after ten minutes it was ready.
While the beans and corn porridge was cooking, I sliced the plantains circularly and stir fried in groundnut oil. Local groundnut oil, not “vegetable oil”. It’s very easy to cook, no stress except picking the beans before cooking.