Method
Ingredients
Ingredients
- 1 cup Tilda Basmati Rice
- 1 cup black-eyed beans
- 1 tsp bicarbonate of soda
- 2-3 dried waakye leaves (millet leaves or stalks)
- Salt to taste
How to make Ghanaian Waakye
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Prepare the Beans: Rinse 1 cup of black-eyed beans thoroughly under cold water.
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Place the beans in a large pot and add enough water to cover them by about 2 inches.
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Add 1 teaspoon of bicarbonate of soda to the pot. This helps soften the beans and speeds up the cooking process.
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Cook the Beans: Bring the pot to a boil over high heat.
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Once boiling, reduce the heat to medium and simmer the beans for about 20 minutes.
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Add the dried waakye leaves to the pot. These leaves give the dish its characteristic colour and flavour.
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Continue to cook the beans for an additional 15 minutes or until they are tender. If the water level gets too low, add more boiling water as needed.
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Add Rice: Once the beans are soft, season with salt to taste.
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Rinse 1 cup of Tilda Basmati Rice under cold water until the water runs clear to remove excess starch.
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Add the washed rice to the pot with the beans, stirring gently to combine.
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Cook the Waakye: Reduce the heat to low-medium, ensuring the mixture is simmering gently.
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Cover the pot with foil to trap steam, then place the pot lid on top to ensure a tight seal.
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Cook for 20 minutes, or until the rice is cooked through and all the liquid is absorbed. Do not uncover the pot during this time, as the steam is essential for proper cooking.
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Finish and Serve: After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes. This helps the rice and beans finish steaming and become fluffy.
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Fluff the waakye with a fork and remove the waakye leaves before serving.
QuickTips
Waakye is traditionally served with a variety of accompaniments such as spaghetti, fried plantains, spicy shito sauce, boiled eggs, and fish or meat stews.
Bicarbonate of Soda: Use sparingly to avoid an aftertaste. It’s mainly to help soften the beans.
