Waakye
Waakye is a beloved Ghanaian dish that marries rice and beans with the unique addition of sorghum leaves, resulting in a distinctive reddish-purple color and a hearty, flavorful meal, often served with various sides.
Waakye is a staple dish in Ghanaian cuisine, known for its distinctive flavor and signature reddish-purple color. It combines rice and beans cooked with sorghum leaves, creating a wholesome meal that delights the senses. Served with an assortment of sides, Waakye is not just a dish but a cultural experience.
Ingredients
π« 1.5 cups black-eyed peas
πΏ A handful of dried sorghum leaves
π₯ Pinch of baking soda
π§ 2 cups water
π 1.5 cups rice
π§ 1 teaspoon salt
π₯₯ 1 tablespoon coconut oil
Suggested Sides
π 1 cup cooked spaghetti
π₯ 4 boiled eggs
π₯ 1 cup shredded cabbage and 2 spring onions
πΆοΈ 2 tablespoons Ghanaian shito
π₯ 2 tablespoons red pepper sauce
π₯₯ 1/2 cup gari
π 2 pieces of grilled chicken
π₯ 1 sliced avocado
Instructions
1- Prepare the Beans:
- Thoroughly wash the black-eyed peas to remove dirt and impurities.
- Soak the beans in a bowl with enough water to cover them for 30 minutes to reduce gas.
2- Prepare the Waakye Leaves:
- Wash the sorghum leaves thoroughly to remove dirt. This step is crucial.
3- Cook Beans with Waakye Leaves:
- Transfer the soaked beans to a large cooking pot.
- Add the cleaned waakye leaves and a pinch of baking soda to the pot.
- Cover the mixture with water and start cooking on medium heat for about 10 minutes until the water turns a dark reddish-brown.
- Stir gently and continue cooking for an additional 20 minutes until the beans are tender yet intact.
4- Prepare the Rice:
- Remove the waakye leaves from the pot.
- Rinse the rice to remove excess starch.
- Add the washed rice to the pot with the bean mixture.
5- Cook Waakye (Rice & Beans):
- Mix thoroughly to ensure even distribution of color and beans.
- Adjust the water level to just cover the mixture, adding more hot water if needed.
- Season with salt and add coconut oil for a shiny finish and to prevent sticking.
- Cover and cook over low to medium heat for approximately 15-20 minutes until the rice is soft and the liquid is absorbed. Stir occasionally to prevent sticking.
6- Final Check:
- Ensure the rice is fluffy, and the beans are tender without being mushy. The waakye should have a uniform reddish-purple color.
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6
Calories: Approx. 350
Proteins: 10g
Fats: 8g
Carbohydrates: 65g
Equipment:
- Cooking Pot: Wide, non-stick with a glass lid.
- Ladle/Spatula: For stirring.
- Metal Tongs/Spoon: To remove waakye leaves.
- Traditional Serving Bowl: For serving the final dish.
Cooking Tips:
- Use hot water only when adjusting water levels during cooking to ensure even cooking.
- Patience is key; allow the dish to steam gently over low heat for a perfect texture.
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Cooking with Efya: https://www.youtube.com/@CookingwithEfya
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