Southern Togolese one-pot rice and cowpea stew cooked in a deeply spiced tomato sauce with vegetables, served with gari and fried fish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil soaked cowpeas for 30 minutes until half-tender, drain.
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2
Heat oil in a large pot, fry onions until caramelized, about 8 minutes.
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3
Add blended tomatoes, tomato paste, bay leaves, ginger, garlic, and peppers. Cook 12 minutes.
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4
Add par-cooked cowpeas and rice to the tomato sauce, stir to coat.
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5
Add water to cover by 1 inch, bring to boil, then reduce heat and cover tightly.
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6
Cook 25 minutes without lifting lid until rice and beans are tender. Serve with gari and fried fish.
Did You Know?
Watché is the ultimate Togolese lunch dish — office workers, students, and market traders all queue at watché vendors for their midday meal.
Chef's Notes
Equipment Tips
- large pot
- frying pan
- colander
Garnishing
fried fish, gari
Accompaniments
fried fish, gari, pepper sauce
The Story Behind Watché
Watché is the Togolese interpretation of the widespread West African rice-and-beans tradition, distinguished by its deeply spiced tomato sauce and the ritual accompaniments of gari and fried fish. The dish rose to prominence during the colonial period when rice became more widely available. Today watché is the most popular lunch in Lomé, served by countless street vendors who prepare enormous pots each morning. The communal nature of watché eating — gathering at a vendor's stall, sharing condiments — makes it a social ritual as much as a meal.
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