Lomé, Togo; "Ayimolu + Ebesefionfion"

12 years tracing roots in Lomé, Togo and discovering the most incredible "taste budding" rice and beans with black hot sauce.

Togo will always be at heart because of the incredible people and above all the delicious food. Growing up, I spent most of my vacations in different neighboring African countries but I mostly visited Togo, hence it isn't surprising that I speak their language fluently. I lived with an aunty who sold lemonade (citron) in front of the UTB bank. I loved going to work with her because the journey to her stall every morning was epic. We would both ride on the back of one motorbike including all her "accoutrements". It is the fact that we always saw the city wake every money while we rode through it ; school children brushing their teeth getting ready for school, market women carrying their wares to their various stalls and the few but loud bus conductors yelling to catch the attention of young men and women rushing to make it to their first day at their new job. Lomé is the place I found myself eating cat meat. Since everything tastes like chicken, I would reckon that cat meat tastes just like chicken! However, nothing has stuck in my memory than the quintessential rice and beans and black hot sauce which seemed to be some sort of meal which was perfect in everyone's home. Sometimes, it felt as though the ability to perfect a meal was a trait that had been passed on to every generation in Togo.

THE BLACK HOT SAUCE

ADOKPO+ EBESE+ AMI+ TIMATI+ EBESEFIONFION

The above meal is the Togolese version of what Ghanaians would call Waakye. It is incredible how every country in Africa has its version of a particular meal. Sometimes what sets it different from the others may be one ingredient, fascinating! Below, I share the recipe of the "Ayimolu" which is paired with tomato stew and goes really well with our black hot sauce (Miss Bougie), which isn't surprising, because our sauce draws inspiration from the ingredients used in Togo.

DONT FORGET, "MISS BOUGIE" COMES WITH A RECIPE CARD FOR YOUR CONVENIENCE.

Recipe

Ayimolou

• 2 cup black eyed beans

• 4 cup jasmine rice

• 1 tsp potash or Akaun optional

• ½ onion

• 3 tbsp. oil

• salt to taste

Tomato Stew

• 5 tomato puree

• 1 can tomato 8 oz.

• 3 tbsp. ginger

• 3 tbsp. garlic

• 10 red chilies optional

• 3 red onions large

• 3 cup oil

• 1 bouillon cube

• pinch of baking soda

• 1 cup doevi or smoked blended shrimp

• salt and pepper to taste

INSTRUCTIONS

FOR AYIMOLU

• Remove unwanted particles and wash beans and soak beans overnight to reduce the cooking time.

• Boil beans in a large saucepan with enough water and the Potash.

• Wash rice, drain water and add it to the cooked bean with the onion and oil. (follow the instruction for the manufacturer for the Jasmine rice)

• Add salt and stir, leave to cook whiles frequently checking to ensure desired texture.

FOR TOMATO STEW

• Add the blended onion to a saucepan, and cook for 10 min until the water evaporates.

• Add the oil and fry for 10 mins and add the tomato paste.

• Cook for 5 min and add the blended tomato, ginger and garlic. Reduce the heat to a low setting and cook for 25 minutes, by which time the sauce has reduced by half.

• Add the baking soda, doevi, cube and the red chili pepper.

• Cook for another 15 min

Stew is Ready! Visit our PRODUCT page to purchase our black hot sauce (MISS BOUGIE) and try this recipe