Waakye (Ghanaian Rice and Beans)

🧂 Ingredients

• 1 cup Dried black-eyed peas
• 2 cups Long-grain rice
• a small handful Dried millet leaves (or 1/4 teaspoon baking soda)(Millet leaves (known as 'Agbadzi' or 'Adwuma') are traditional for color and flavor. Baking soda is a common substitute for a reddish hue. If using baking soda, add it with the rice.)
• 4-5 cups Water(Adjust as needed to ensure rice and peas are tender.)
• 1 teaspoon Salt(Or to taste)
• for serving Fried fish (tilapia or other white fish)
• for serving Shito (Ghanaian black pepper sauce)
• for serving Gari (toasted cassava granules)
• for serving Spaghetti or vermicelli
• for serving Optional: Boiled eggs
• for serving Optional: Wele (boiled and fried cow skin)

👨‍🍳 Instructions

1. 1

   Cook the black-eyed peas: Place the soaked and drained black-eyed peas in a medium pot. Add enough fresh water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the peas are almost tender but still hold their shape. Skim off any foam that rises to the surface during cooking.

   ⏱️ 45-60 minutes
2. 2

   Add rice and color: Drain off most of the water from the peas, leaving about 1 inch of liquid in the pot. Add the rinsed rice, millet leaves (if using), and salt. If using baking soda for color, add it now. Stir gently to combine.

   ⏱️ 5 minutes
3. 3

   Cook the waakye: Add enough additional water to cover the rice and peas by about 1 inch (approximately 2-3 cups, adjust as needed). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly (you can place a piece of parchment paper or foil under the lid to create a better seal), and let it steam for 20-25 minutes.

   ⏱️ 20-25 minutes
4. 4

   Check for doneness: After 20-25 minutes, check if the rice and peas are tender and the liquid has been absorbed. If not, add a little more hot water (about 1/4 cup at a time), cover, and continue to cook for another 5-10 minutes. Be careful not to overcook, which can make the rice mushy.

   ⏱️ 5-10 minutes
5. 5

   Rest and fluff: Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the grains to firm up. Gently fluff the waakye with a fork.

   ⏱️ 5-10 minutes
6. 6

   Prepare accompaniments: While the waakye is cooking or resting, prepare your accompaniments. This typically includes frying fish until golden brown and crispy, warming shito, cooking spaghetti, and ensuring gari is ready. Hard-boiled eggs and wele can also be prepared.

   ⏱️ Varies (approx. 30 minutes)
7. 7

   Serve: Serve the hot waakye generously portioned, accompanied by fried fish, shito, gari, cooked spaghetti, and any other desired accompaniments like boiled eggs or wele. Traditionally, waakye is often wrapped in banana leaves for serving.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the traditional red color and subtle flavor, dried millet leaves are preferred. If unavailable, baking soda is a common substitute, though it can slightly alter the taste if too much is used.
• ✓Soaking the black-eyed peas overnight significantly reduces cooking time and improves texture.
• ✓Adjust the amount of water during cooking based on your rice type and desired consistency. You want the grains to be distinct, not mushy.
• ✓A tight-fitting lid or using foil/parchment paper under the lid is crucial for steaming the waakye properly.
• ✓Waakye is a versatile dish; feel free to add other ingredients like smoked fish or vegetables during the cooking process.

🔄 Variations

• Add 'wele' (boiled and fried cow skin) for a richer, chewier texture.
• Serve with boiled eggs for added protein.
• Incorporate smoked fish or other meats into the cooking process for deeper flavor.
• Some variations include adding a small amount of palm nut soup for a different flavor profile.

🥗 Nutrition

Per serving