Ayimolou — Print Recipe — The Culinary Codex

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

Ingredients

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.