Ghanaian Waakye (Rice and Beans)

Ingredients

• 2 cups Rice
• 1 cup Black-eyed peas (or kidney beans)
• 6 leaves Waakye leaves (sorghum leaves)
• 6 cups Water
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 medium Onion
• 2 medium Tomatoes
• 1 medium Green bell pepper
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Shito (optional, ensure shellfish-free)
• 2 large Fried plantains (optional)

Instructions

1. 1Rinse the 2 cups of Rice and the 1 cup of Black-eyed peas (or kidney beans) separately in cool water until the water runs clear. Drain them well.
2. 2In a large heavy-bottomed pot, combine the rinsed 2 cups of Rice, the rinsed 1 cup of Black-eyed peas (or kidney beans), and the 6 cups of Water. Add the 6 leaves Waakye leaves and the 1 tsp Salt.
3. 3Place the large heavy-bottomed pot over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 50-60 minutes, or until the rice and beans are tender and most of the water has been absorbed. Stir occasionally to prevent sticking.
4. 4While the rice and beans are simmering, prepare the sauce. Finely dice the 1 medium Onion, the 2 medium Tomatoes, and the 1 medium Green bell pepper. Mince the 2 cloves Garlic and the 1 tsp Ginger.
5. 5Heat the 2 tbsp Vegetable oil in a medium-sized skillet over medium heat (350°F / 175°C). Add the diced 1 medium Onion, 2 medium Tomatoes, and 1 medium Green bell pepper. Cook, stirring frequently, for 8-10 minutes, or until the vegetables are softened.
6. 6Add the minced 2 cloves Garlic and 1 tsp Ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
7. 7If using, stir in the 2 tbsp Shito (ensure it is shellfish-free). Cook for an additional 2-3 minutes, stirring, until the sauce is heated through.
8. 8Serve the cooked waakye (rice and beans) hot, topped with the prepared sauce. If desired, serve with the 2 large Fried plantains on the side.

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