Entree: Togo – Ayimolou (Hearty Togolese palm-oil tomato stew with smoked fish and vegetables, traditionally served with corn dough (akple)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 1 lb (454 g) smoked mackerel or smoked salted fish, deboned and flaked
- 2 tbsp (30 ml) red palm oil (palmolein can be used if unavailable)
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, sliced, approx. 8.0 oz (225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 4 fresh tomatoes, chopped, approx. 12.0 oz (340 g) or 1 can (14 oz / 400 g) chopped tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 Scotch bonnet or habanero peppers, whole or chopped (adjust to heat tolerance)
- 8 oz (225 g) fresh okra, sliced into 1/2-inch (1 cm) rounds
- 1 small eggplant, cubed, approx. 8 oz (225 g) (optional)
- 2 cups (480 ml) water or fish stock
- 1–2 Maggi or bouillon cubes, crushed (or 1–2 tsp / 5–10 g salt)
- 2 tbsp (30 ml) fresh lime or lemon juice
- Fresh chopped parsley or basil for garnish (optional)
- For akple (corn dough):
  - 2 cups (240 g) white cornmeal (fine maize meal)
  - 2 1/2 cups (600 ml) water
  - 1/2 tsp (3 g) salt

Instructions

1. Prepare akple (corn dough): bring 2 1/2 cups (600 ml) water and 1/2 tsp (3 g) salt to a boil in a heavy pot. Gradually whisk in 2 cups (240 g) cornmeal to avoid lumps. Reduce heat to low and stir continuously with a wooden spoon until mixture thickens and pulls away from the sides, about 10–15 minutes. Cover and keep warm.
2. In a large pot or Dutch oven over medium heat, warm red palm oil and vegetable oil. Add sliced onions and sauté until translucent, 6–8 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in chopped tomatoes (or canned), tomato paste, and whole or chopped Scotch bonnet pepper. Cook until tomatoes break down and mixture reduces slightly, about 8–10 minutes.
4. Add flaked smoked fish, okra, and cubed eggplant if using. Pour in 2 cups (480 ml) water or fish stock and bring to a simmer. Add crushed bouillon cube(s) or salt to taste.
5. Simmer gently for 12–15 minutes until okra is tender and flavors have melded. If the stew is too thin, continue reducing uncovered to concentrate the sauce. Finish with fresh lime or lemon juice and adjust seasoning.
6. To serve, shape akple into portions (about 1/4 of the pot per person) and place on plates. Spoon Ayimolou stew over or beside the akple, garnish with chopped parsley or basil, and serve hot.