Ayimolu or Rice and beans dish or Waakye style

If you have cooked can beans, you can strain it and use it as it will save you time.

Black eyed peas is the most popular beans used to make Ayimolu but you can use black beans or red small beans.

Baked soda is used sometime to give the Ayimolu a specific flavor and texture, but it is optional. I use dried sorghum leaves for color  and the deeper you want the color to be the more leaves you use. In the below recipe I use the baking soda and the sorghum leaves for the flavor and color.

In conclusion, sorghum and baking soda are optional but you can use either or neither.

 Ayimolu is served with Fionfion or Shitor (fried pepper sauce) or Nugbagba (fried tomato sauce. Sometimes ground dried salted chili pepper powder and fried onion oil is a fabulous topping for Ayimolu.

If the salted chili pepper powder is too hot, you can mix it with a little onion powder.

I hope you like the below recipe