👨‍🍳 作り方

1. 1

   Rinse the dried black-eyed peas thoroughly. In a large pot, combine the rinsed peas with 4 cups of water and the optional baking soda. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the peas are tender but not mushy. If using sorghum leaves, add them during the last 15 minutes of simmering.

2. 2

   Drain the peas, reserving the cooking liquid. Rinse the pot and return the drained peas to it. Add the chopped onion and vegetable oil.

3. 3

   Rinse the basmati rice thoroughly until the water runs clear. Add the rinsed rice to the pot with the peas.

4. 4

   Add the remaining 2 cups of water (or enough to cover the rice and peas by about an inch). Stir in the salt. Bring the mixture to a boil.

5. 5

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring too much to prevent the rice from becoming mushy.

6. 6

   Let the Ayimolou rest, covered, for 5-10 minutes off the heat before fluffing with a fork.

7. 7

   Serve hot, with your favorite Togolese stew or sauce.