Waakye Rice with Stew

Ingredients

• 1 cup Rice
• 1/2 cup Black-Eyed Peas
• 5 leaves Waakye Leaves (dried)
• 1 large Onion
• 4 medium Tomatoes
• 1/2 small Scotch Bonnet Pepper
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/4 cup Vegetable Oil
• 1 tsp Salt

Instructions

1. 1Rinse the 1 cup of Rice and the 1/2 cup of Black-Eyed Peas under cold running water until the water runs clear. Set aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Rice, the rinsed 1/2 cup of Black-Eyed Peas, and the 5 dried Waakye Leaves. Add enough water to cover everything by at least 2 inches. Bring the water to a rolling boil over high heat.
3. 3Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 30 to 40 minutes, or until the 1 cup of Rice and 1/2 cup of Black-Eyed Peas are tender and the water has been absorbed. Check occasionally to ensure it is not sticking.
4. 4While the rice and beans are cooking, prepare the stew. Finely chop the 1 large Onion. Roughly chop the 4 medium Tomatoes. Grate the 1 tbsp Ginger. Mince the 2 cloves Garlic. Carefully mince the 1/2 small Scotch Bonnet Pepper, removing seeds if you prefer less heat.
5. 5Heat the 1/4 cup of Vegetable Oil in a medium saucepan over medium heat (350°F / 175°C). Add the chopped 1 large Onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
6. 6Add the chopped 4 medium Tomatoes, grated 1 tbsp Ginger, minced 2 cloves Garlic, and minced 1/2 small Scotch Bonnet Pepper to the saucepan. Cook, stirring frequently, until the tomatoes have broken down and the mixture has thickened, about 10 to 15 minutes. The stew should look saucy and fragrant.
7. 7Stir the 1 tsp of Salt into the tomato stew. Taste and add more salt if needed. Continue to cook for another 2 minutes to allow the flavors to meld.
8. 8Serve the cooked waakye rice alongside the prepared tomato stew.

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