Ayimolou (Togolese Rice and Beans)
The Quirky Foodster Team
Ingredients
- Black-eyed peas, soaked overnight — 250 g (1¼ cups)
- Long-grain rice, rinsed — 350 g (1¾ cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Tomato paste — 15 g (1 tbsp)
- Vegetable oil — 45 ml (3 tbsp)
- Ripe plantains, sliced — 2
- Gari (toasted cassava granules), for serving — 100 g (1 cup)
- Scotch bonnet pepper, whole — 1
- Salt, — to taste
Method
- Drain the soaked black-eyed peas and boil in fresh water for 30–35 minutes until just tender but still holding their shape. Drain, reserving 500 ml (2 cups) of the cooking liquid.
- In a large pot, heat 2 tbsp oil and sauté onion and garlic until soft, about 4 minutes. Add chopped tomatoes and tomato paste, cooking 5 minutes until slightly reduced.
- Add the cooked beans, rinsed rice, reserved cooking liquid (topped up with water if needed to fully cover), and the whole scotch bonnet pepper.
- Bring to a boil, then reduce heat, cover, and simmer 18–20 minutes until the rice is tender and the liquid is absorbed, stirring gently once partway through.
- Meanwhile, heat the remaining 1 tbsp oil in a frying pan and fry plantain slices for 2–3 minutes per side until golden and caramelized.
- Remove the scotch bonnet from the rice and beans, fluff gently, and season with salt to taste.
- Serve the rice and beans warm, topped with fried plantain and a sprinkle of gari on the side.
Introduction: Ayimolou is a comforting rice-and-beans dish cooked together until tender, typically served with a light tomatobased sauce, fried plantain, and gari.
Cultural Background: Ayimolou is a comforting rice-and-beans dish cooked together until tender, typically served with a light tomatobased sauce, fried plantain, and gari. Popular among the Ewe of southern Togo, it’s an affordable, filling lunch found at home tables and roadside “cantines” alike.
Tips: Soaking the beans overnight both shortens cooking time and helps them cook evenly alongside the rice without becoming mushy.
Variations: A simple palm oil drizzle instead of vegetable oil gives a more traditional, deeper colour and flavour, common in southern Togolese households.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat covered in the microwave or on the stovetop with a splash of water, stirring gently to loosen.
FAQs:
Q: Can I use canned black-eyed peas to save time?
A: Yes, drain and rinse canned peas, adding them along with the rice and reducing overall cooking time slightly.
Q: Is ayimolou naturally vegan?
A: Yes, as written it contains no animal products.
Q: What is gari and where can I find it?
A: Gari is toasted, granulated cassava, available at West African and international grocers; it’s sprinkled on top or eaten alongside for texture.
- Black-eyed peas, soaked overnight — 250 g (1¼ cups)
- Long-grain rice, rinsed — 350 g (1¾ cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Tomato paste — 15 g (1 tbsp)
- Vegetable oil — 45 ml (3 tbsp)
- Ripe plantains, sliced — 2
- Gari (toasted cassava granules), for serving — 100 g (1 cup)
- Scotch bonnet pepper, whole — 1
- Salt, — to taste
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