Also called "Atassi" or "watché", Ayimonlou is a culinary specialty of Benin and Togo. It is a mixture of rice and beans as you can see on the picture. It is often served with fried plantains, a spicy sauce, and sometimes fish, egg, cassava flour or meat. It is a common street food, affordable and highly nutritious.
None of Japanese students here would mention it, but we have a similar food called sekihan (means red rice).
ReplyDeleteSensei!, I am happy to know that similar food exists in Japan. I frequently cook Ayimolou in my apartment, as I can get beans and Basmati rice at Indian shops. As for cooking Ayimolou using Japanese rice, I am afraid that the final product will have so much moisture as Japanese rice is sticky.
DeleteWe Japaneseuse non-glutinous varieties for usual foods, but for sekihan, we use glutinous varieties (mainly used for mochi=rice cakes). So it is more sticky.
DeleteCan we add any other receip like chicken?
ReplyDeleteSure! Sure! fried chicken is highly welcomed!
ReplyDelete