Ayimolou de Lomé (Togolese Rice & Black-Eyed Peas with Spicy Tomato Stew & Shito) – Authentic Togo Recipe

Ingredients for Ayimolou de Lomé (Togolese Rice & Black-Eyed Peas with Spicy Tomato Stew & Shito) (4 Servings)

• 1.25 lbs (or 2.5 cups) long-grain rice and black-eyed peas cooked together, prepped into bite-sized pieces
• 1.5 cups rich tomato and caramelized onion stew, washed and trimmed
• 1 cup fried plantains and dark spiced pepper relish
• 1 medium onion and 3 cloves garlic, finely minced with ginger
• 1.5 tbsp traditional Togo seasoning (garlic, bay leaf, thyme, Togolese yébessé fionfion chili note)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and ginger until golden.
2. Add garlic, bay leaf, thyme, Togolese yébessé fionfion chili note along with long-grain rice and black-eyed peas cooked together and rich tomato and caramelized onion stew, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with fried plantains and dark spiced pepper relish.