Watchi (Ayimolou)

Prep time: 15 minutes (plus overnight bean soaking)

Cook time: 50 minutes

Total time: 1 hour 5 minutes

Servings: 6 servings

Country of Origin

Togo

Description

A comforting, nutrient-dense street staple made by simmering long-grain rice and black-eyed peas together, seasoned with local spices and served with tomato sauce.

Presentation & How It's Eaten

Mounded on a plate, topped with fried fish or boiled eggs, spaghetti, and a ladle of dark red palm oil pepper sauce.

Ingredients

• 1.5 cups dry black-eyed peas (soaked overnight)

• 2 cups long-grain white rice, washed

• 5 cups water

• 1 tsp baking soda (or dried sorghum stalk leaves, for color)

• 1 tsp salt

• 2 tbsp vegetable oil

Step-by-Step Directions

• Boil Beans: Drain soaked black-eyed peas. In a large pot, bring 5 cups water to boil. Add beans and baking soda (or sorghum leaves). Cook for 20 minutes until partially soft.

• Add Rice: Remove sorghum leaves if used. Stir in washed white rice, salt, and vegetable oil. Ensure water level sits 1 inch above rice-bean mixture.

• Simmer: Cover tightly with a lid, reduce heat to low, and cook for 20–25 minutes until rice and beans are tender and water is absorbed.

• Fluff & Rest: Turn off heat, let sit covered for 5 minutes, then fluff gently with a fork before serving.

Optional

• Sides: Serve alongside fried plantain slices (kelewele) and gari (grated cassava granules).

Cooking Tips

• Soak Beans: Soaking beans overnight ensures they cook evenly alongside rice without turning mushy.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~310 kcal

• Total Fat: 5g

• Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: 390mg

• Total Carbohydrates: 56g

• Dietary Fiber: 7g

• Sugars: 2g

• Protein: 10g