Waakye is a popular Ghanaian dish that combines rice and beans, typically served with a variety of accompaniments. Here’s a basic recipe for preparing waakye:
Ingredients:
- 2 cups of dried black-eyed peas (or cowpeas)
- 2 cups of dried rice (usually long-grain or jasmine rice is preferred)
- A few dried leaves of waakye (also known as Tiliacora triandra or Wachie leaves) or 1-2 tablespoons of baking soda as a substitute for color and flavor.
- Salt to taste
- Water
Optional Accompaniments:
- Fried plantains
- Boiled eggs
- Gari (cassava flakes)
- Spaghetti or macaroni
- Fish or meat (like fried fish, chicken, or beef)
- Stews or sauces (e.g., tomato stew, palm nut soup)
Instructions:
- Soak the Beans:
- Rinse the dried black-eyed peas and soak them in water overnight or for at least 4 hours to soften. If you’re short on time, a quick soak method involves boiling the beans for 5 minutes and then letting them sit, covered, for 1 hour.
- Prepare the Beans:
- Drain the soaked beans and place them in a large pot.
- Add enough water to cover the beans by about 2 inches. Add the dried waakye leaves or baking soda (if using) to the pot. The leaves give a traditional flavor and color, while baking soda acts as a substitute to give a similar effect.
- Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the beans are tender. Add more water if necessary to keep the beans covered.
- Cook the Rice:
- While the beans are cooking, rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
- In a separate pot, bring water to a boil (using about 2 cups of water for every cup of rice). Add salt to taste.
- Once the beans are tender, drain them and add them to the pot with boiling water.
- Add the rinsed rice to the pot with beans and water. Stir to combine.
- Reduce the heat to low, cover, and cook for about 20-25 minutes or until the rice is fully cooked and the water is absorbed. Avoid stirring too much to prevent the rice from becoming mushy.
- Finish and Serve:
- Once cooked, fluff the waakye with a fork to separate the rice and beans.
- Serve hot with your choice of accompaniments like fried plantains, boiled eggs, gari, or any of your favorite proteins and stews.
Tips:
- If you can’t find waakye leaves, using baking soda is a good alternative to mimic the traditional color and slight alkalinity.
- Adjust seasoning and flavorings based on your preference and what you plan to serve with the waakye.
Enjoy your delicious waakye meal.
