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Cornchaff/Adalu Recipe

I can never get enough of this goodness. Corn and beans simmered in palm oil with flavorful spices and herbs. Highly consumed meal in Cameroon.

This meal is heavy and affordable, which is why many boarding schools in Cameroon consume a lot of it. A very common meal in households as well. It is one of the easiest food to cook. In Nigeria this is similar to Adalu and in Kenya, Githeri. The method and ingredients may be slightly different.

In Cameroon, there are various methods or ways to cook corn chaff but I find this recipe my all-time favorite and that is how my mom taught me. I have 2 ways of cooking corn chaff, the other method is pouring the corn and beans into a pot with all the ingredients, then letting it simmer for 5 minutes, then the palm oil comes in later.

Many people love corn chaff, but the process of cooking it is sometimes discouraging because of the time to cook the beans and corn. But nowadays, thanks to innovation, there are equipments like pressure pots or instant pots to ease the process.

Ingredients to Use:

There are many ingredients used, but I will pick out the most important of them.

  • Corn: If using dried or fresh corn, boil till tender. Can be substituted with canned sweet corn, but it has to be rinsed perfectly. Corn can be boiled in a pressure pot or an instant pot. If using a regular pot, boil till tender, and make sure you check often to add water if needed.
  • Beans: Red or black beans and pinto beans are good for this recipe. Boil till tender or use canned beans. I have used canned beans countless times and it’s perfect.
  • Crayfish: For extra taste and flavor. You can skip it if you have seafood allergies.
  • Palm oil: I used palm oil in this recipe. I sometimes use vegetable oil, but the taste is very different. Nothing beats palm oil for this recipe.


This easy-to-make dish combines corn's nutrition with the chaff's crunchiness, giving you a meal that's both tasty and nutritious.
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: African
Keyword: cornchaff
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Author: Claudy


  • Pressure Cooker or Instant Pot


  • cups dried Red kidney Beans or black beans, or 4 cups of canned beans.
  • 2 cups Corn dried or 3 cups precooked cooked sweet corn
  • 3 tbsp. Crayfish
  • ½ tsp. White pepper
  • 1 tsp. Salt
  • 2 tsp. Seasoning powder
  • 1 tsp Blackpepper
  • ½ Onion diced.
  • 1 Celery stalk chopped.
  • 2 cups Palm oil
  • 1 tbsp. Hot pepper powder optional.
  • 1 tbsp. Ginger and garlic paste
  • handful smoked fish or any smoked proteins.
  • 3-4 Cups Water add more if needed.
  • Fresh parsley for garnishing.


  • Soak beans and corn overnight in separate bowls.
  • Boil beans in a pressure pot or instant pot with water for 7 minutes till tender. If using a regular pot, this will take longer to cook. If using canned beans, just go ahead and give it a good rinse with water. Set aside.
  • Boil corn till tender. If using sweet canned corn, rinse with water and set aside.
  • Pour about 2 cups water into a pot over medium heat, then add crayfish, seasoning powder, onion, and hot pepper with the rest of the ingredients except the oil and parsley for garnishing.
  • Cook for 3 mins, then add corn and beans, stir and add cover the pot with a lid and let it boil for 4 to 5 minutes.
  • Then remove the lid and pour in palm oil, add smoked fish, parsley or any herbs. Stir and cover with lid again and continue cooking for another 5 minutes.
  • After five minutes, remove the lid and stir until thick, then transfer to the serving bowl and serve hot.


Tried this recipe?Mention @cookingwithclaudy or tag #cookingwithclaudy


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Hi, Welcome to my Kitchen. I am Claudy, a wife, content creator, food photographer, registered dental assistant and mom to 2 beautiful girls. I genuinely hope Claudy’s Recipes will be your first and final stop for any needed recipe.

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