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1
Cook the Black-Eyed Peas
40 Mins
Medium heat, ~100°C (212°F)
Put the soaked peas in a large pot with 900 ml of the water and the sorghum leaves, if using. Bring to a boil, skim off any foam, then simmer for 35–40 minutes until the peas are just tender but still whole. Lift out and discard the sorghum leaves.
Do not salt the beans yet — salt at this stage can keep the skins tough.
Done when: A pea crushes easily between finger and thumb but still holds its shape.
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2
Fry the Chicken Until Crisp
15 Mins
Medium-high heat, ~180°C (350°F)
While the peas cook, heat the oil in a wide frying pan. Fry the seasoned thighs skin-side down for 7–8 minutes until deep golden, turn and fry 6–7 minutes more until the juices run clear. Lift out and rest on a plate.
Pat the chicken very dry before it hits the pan — wet skin steams instead of crisping.
Done when: The thickest part reaches 74°C (165°F) and the skin is crisp and brown.
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3
Build the Tomato-Onion Base
10 Mins
Medium heat, ~160°C (320°F)
In the same pot as the peas, stir in the remaining oil, onion, garlic and ginger and fry for 4 minutes until soft. Add the blended tomatoes and the stock cube and cook for 5 minutes, stirring, until the raw tomato smell is gone and the sauce darkens slightly.
This base is deliberately light — ayimolou is rice and beans first, and the tomato is a seasoning, not the sauce of a jollof.
Done when: The onion is soft and the tomato has thickened into a loose, brick-red sauce.
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4
Add the Rice and Steam the Pot
25 Mins
Low heat, ~95°C (200°F)
Stir the rinsed rice, the salt and the whole Scotch bonnet into the pot with the peas and their cooking liquid, adding the remaining 300 ml water if the liquid does not just cover the rice. Bring to a gentle boil, cover tightly, turn the heat to low and steam for 20–25 minutes without lifting the lid.
If the pot lid is loose, lay a clean tea towel under it to trap the steam — the rice needs it to cook evenly.
Done when: The rice is tender, the grains are separate, and the peas are creamy inside with no puddle of water left.
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5
Rest, Fluff and Serve
10 Mins
Off the heat, resting at ~65°C (150°F)
Take the pot off the heat and rest it, still covered, for 10 minutes. Remove the chilli, fluff the rice and beans gently with a fork so the peas stay whole, then serve in wide bowls with a fried chicken thigh on top.
Resting matters — it lets the last steam finish the rice and stops the bottom from turning sticky.
Done when: The rice is fluffy, the peas are intact, and the chicken skin is still crisp.
auto_awesome Finishing Touches & Plating
Serve each bowl hot with fried plantain on the side and a spoonful of fried tomato sauce (nugbagba) or shito for anyone who wants more heat.
Togo
1h 50m
France
Vietnam