Ayimolou

Name: Ayimolou
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Togolese
Ingredients: 300g long-grain rice; 200g black-eyed peas, soaked overnight; 1 large onion, sliced; 4 large tomatoes, chopped; 3 tbsp vegetable oil; 2 cloves garlic, minced; 1 scotch bonnet pepper; 1 tsp ground ginger; Salt to taste; Ripe plantains for frying

Ayimolou (ah-yee-MOH-loo)

Rice and Beans

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 478 kcal

Hearty Togolese rice and cowpea dish cooked together until creamy, topped with a spicy tomato-onion sauce and fried plantains.

Nutrition & Info

Protein 16.0g

Carbs 72.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot saucepan wooden spoon

Presentation Guide

Vessel: large flat plate

Garnishes: fried plantains, onion sauce

Accompaniments: fried plantains

Ingredients

300g long-grain rice
200g black-eyed peas, soaked overnight
1 large onion, sliced
4 large tomatoes, chopped
3 tbsp vegetable oil
2 cloves garlic, minced
1 scotch bonnet pepper
1 tsp ground ginger
Salt to taste
Ripe plantains for frying

Instructions

1
Boil soaked black-eyed peas in salted water for 25 minutes until half-tender.
2
Add rinsed rice to the pot with peas, add water to cover by 1 inch, cook 20 minutes until both are tender.
3
In a saucepan, heat oil and fry sliced onion until caramelized, about 8 minutes.
4
Add tomatoes, garlic, pepper, and ginger, cook 10 minutes into a thick sauce.
5
Slice ripe plantains and fry in oil until golden on both sides.
6
Serve rice and beans topped with tomato-onion sauce and fried plantains.

💡

Did You Know?

Ayimolou is Togo's answer to jollof rice debates — a dish that sidesteps the controversy entirely with its own unique identity.

Chef's Notes

Equipment Tips

large pot
saucepan
wooden spoon

Garnishing

fried plantains, onion sauce

Accompaniments

fried plantains

The Story Behind Ayimolou

Ayimolou represents the ingenuity of Togolese cooks combining two protein-complementary staples — rice and cowpeas — into a single satisfying dish. Black-eyed peas have been cultivated in West Africa for over 5,000 years, making them one of the oldest domesticated crops on the continent. The combination with rice became widespread after rice cultivation expanded in the region. Ayimolou is beloved as affordable, nutritious, and deeply satisfying, making it a staple in homes and at street food stalls alike.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Pre-colonial

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