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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

1 lb (454 g) smoked mackerel, deboned and flaked (selected example) (estimated edible portion: 454 g)
2 tbsp (30 ml) red palm oil
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) (selected option)
2 tbsp (30 g) tomato paste
1 Scotch bonnet pepper, whole or chopped (selected example; 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 (selected option)
1–2 Maggi or bouillon cubes, crushed (or 1–2 tsp / 5–10 g salt) (estimate: Selects the listed salt alternative and its lower stated amount.)
2 tbsp (30 ml) fresh lime juice (selected option)
Fresh chopped parsley for garnish (optional; selected option)
For akple (corn dough): ingredient-group heading
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 the akple: 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 the cornmeal, stirring to prevent lumps.
2. Reduce the heat to low. Stir continuously with a wooden spoon for 10–15 minutes, until the mixture thickens and pulls away from the sides of the pot. Cover and keep warm.
3. Meanwhile, heat the red palm oil and vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté for 6–8 minutes, until translucent.
4. Add the garlic and ginger and cook for 1 minute, stirring. Stir in the chopped fresh tomatoes, tomato paste, and Scotch bonnet pepper. Cook for 8–10 minutes, until the tomatoes break down and the mixture reduces slightly.
5. Add the flaked smoked mackerel, sliced okra, and eggplant, if using. Pour in 2 cups (480 ml) water and add the salt. Bring the stew to a simmer.
6. Simmer gently for 12–15 minutes, until the okra is tender and the flavors have melded. If the stew is too thin, simmer uncovered for longer to reduce and concentrate the sauce.
7. Stir in the lime juice and adjust the seasoning to taste. Shape the akple into four portions and serve hot with the stew spooned over or alongside it. Garnish with chopped parsley, if desired.