~559 cal · 18g protein · 96g carbs · 12g fat (estimated, per serving)
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Rice and beans with a spicy red sauce
🇹🇬 Lomé
Ayimolou is a much-loved Togolese street breakfast, rice and beans simmered together in one pot until tender and savory, then served warm with a fiery tomato-pepper sauce and a spoon of oil. Filling and cheap, it fuels the morning for workers and students across Lomé.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 cups rice
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1 cup black-eyed peas or cowpeas
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3 tomato
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1 onion
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1-2 chili (for sauce)
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3 tbsp oil
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to taste salt
Instructions
1
Cook the beans until nearly tender.
2
Add the rice and enough water and cook together until both are soft.
3
Blend and fry the tomato, onion, and chili into a spicy pepper sauce.
4
Season the rice and beans with salt.
5
Serve topped with the pepper sauce and a drizzle of oil.
Lomé tradition.
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🌏 While it simmers — know your destination
📍
Lomé. A beachfront capital that loves its gboma spinach stew.
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Togo. A slim West African strip that loves its spinach stews.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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