Waakye (Rice and Beans)
A Ghanaian staple of rice and black-eyed peas cooked together with dried sorghum leaves or baking soda, which give the dish its distinctive reddish-brown color and earthy depth.
Ingredients
- 2 cups dried black-eyed peas, rinsed
- 2 cups long-grain white rice, rinsed
- 1/2 tsp baking soda (traditional substitute for sorghum leaves)
- 10 cups water
- 1.5 tsp kosher salt
- 2 tbsp vegetable oil
- 1 yellow onion, diced
Instructions
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1
In a large pot, combine 2 cups rinsed dried black-eyed peas with 10 cups water and 1/2 tsp baking soda (traditional substitute for sorghum leaves). Bring to a boil over high heat, then reduce to medium and cook until peas are almost tender, about 25 minutes. The water should take on a reddish-brown color.
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2
Heat 2 tbsp vegetable oil in a small skillet over medium heat. Saute 1 diced yellow onion until softened and golden, about 8 minutes. Set aside.
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3
Add the sauteed onion and 1.5 tsp kosher salt to the pot of partially cooked peas. Stir in 2 cups rinsed long-grain white rice.
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4
Check the water level: there should be enough to cover the rice and peas by about 1 inch. Add more water if needed and bring to a boil.
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5
Reduce heat to the lowest setting, cover tightly, and cook undisturbed for 20-25 minutes until rice is tender and liquid is fully absorbed.
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6
Remove from heat and let steam, covered, for 5 minutes. Fluff gently and serve.