Ayimonlou et N'gbagba (Togolese Rice and Beans with N'gbagba)

Ayimonlou et N'gbagba (Togolese Rice and Beans with N'gbagba) is a traditional Togolese (from Togo) recipe for a classic dish of rice and beans served with a beef and dried prawn stew in an okra and tomato base. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Togolese Rice and Beans with N'gbagba (Ayimonlou et N'gbagba).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+80 minutes soaking)

Serves:

4–6

Rating:

Tags : Vegetable Recipes Bean Recipes Togo Recipes

The blend of onion, shallots and ginger given in this recipe is the classic Togolese flavouring blend known as n'tutu. This is what distinguishes Togolese cuisine from other West African foods.

Ingredients:

300g white beans (black-eyed peas are common), washed
500g long-grain rice (Thai Jasmine rice is typical)
1 small piece of akam (potash); or substitute a generous pinch of baking soda
300g beef (eg skirt), cut into thin strips
1 tbsp tomato purée
100g fresh tomatoes, chopped
1 onion, chopped
100g smoked and dried prawns, powdered (or smoked and dried doévi [anchovies], powdered)
250ml groundnut oil (or sunflower oil)
1 beef stock cube
1 onion, grated
2 garlic cloves, minced
2 tbsp grated ginger
salt, to taste
chilli powder, to taste

Method:

Place the beans in a pan with 1l water and the akam (potash helps soften the beans so there is no need to soak over night). Bring to a boil and cook until the beans are tender (about 80 minutes), adding more beans as needed.

Once the beans are tender, season to taste with salt then add the rice. Reduce the heat to its lowest setting, cove the pan with a sheet of cooking foil and a lid and cook for 30 minutes, or until the rice is tender.

In the meantime, prepare the n'gbagba sauce. Heat the oil in a pan, add the beef and fry until browned then add chopped onion and fry for about 8 minutes or until the onions are nicely browned. Now add the tomato purée and fry for 2 minutes before adding the chopped tomatoes. Bring to a gentle simmer and cook for 10 minutes, or until the tomatoes have begun to break down.

Add the grated onion, garlic and ginger mix and cook for 5 minutes more, stirring frequently. Crumble in the stock cube and stir in the powdered dried prawns or doévi. Adjust the seasoning (salt and chilli powder) to taste.

Serve the n'gbagba accompanied b the rice and beans. Typically this is served accompanied by ground black pepper, yebessé ass-ass or hot chilli powder and fried onions. The rice and beans can also be served alone, with the condiments but without the n'gbagba.