Waakye is a traditional Ghanaian dish that is not only delicious but also nutritious. It is a one-pot meal made primarily from rice and beans, typically served with a variety of accompaniments. Here’s a step-by-step guide to preparing waakye.

Ingredients:

– 2 cups of rice (preferably long-grain rice)

– 1 cup of black-eyed peas (or cowpeas)

– Water

– 2-3 dried sorghum or millet leaves (alternatively, you can use baking soda as a substitute)

– Salt to taste

– Red palm oil (optional, but recommended for authenticity)

– Tomato paste

– Onion, chopped

– Scotch bonnet pepper or any other hot pepper (quantity to taste)

– Salt to taste

– Boiled eggs (optional)

– Fried plantains (optional)

– Gari (optional, for garnish)

– Shito (optional, for serving)

Instructions:

1. Soak the beans: Rinse the black-eyed peas thoroughly under cold water to remove any dirt or debris. Then, soak them in water overnight or for at least 6 hours. This helps to soften the beans and reduce cooking time.
2. Prepare the rice: Rinse the rice in cold water until the water runs clear. This removes excess starch and ensures the rice cooks evenly. Drain the rice and set it aside.
3. Cook the beans: After soaking, drain the beans and transfer them to a large pot. Cover the beans with fresh water, add salt to taste, and bring to a boil. Reduce the heat to medium-low and simmer the beans until they are tender, but not mushy. This usually takes about 30-40 minutes.
4. Add the rice: Once the beans are almost tender, add the rice to the pot. Stir well to combine with the beans. If you’re using sorghum or millet leaves, add them to the pot now. They add a unique flavor and darken the color of the waakye. If you don’t have sorghum or millet leaves, you can add a pinch of baking soda to achieve a similar effect.
5. Cook the waakye: Continue cooking the waakye over medium heat, stirring occasionally to prevent sticking. Add more water if necessary to ensure the rice and beans are fully submerged. Cook until the rice is tender and has absorbed most of the liquid, about 20-25 minutes.
6. Prepare the stew: While the waakye is cooking, prepare the stew. In a separate saucepan, heat a few tablespoons of red palm oil over medium heat. Add chopped onions and sauté until they are soft and translucent. Stir in tomato paste and chopped scotch bonnet pepper. Cook for a few minutes until the tomato paste is fragrant and the oil begins to separate from the mixture. Season with salt to taste.
7. Serve: Once the waakye is cooked, remove it from the heat and let it sit for a few minutes to steam. Serve the waakye hot, topped with the stew and your choice of accompaniments such as boiled eggs, fried plantains, gari, and shito.
8. Enjoy: Waakye is typically enjoyed as a main meal for lunch or dinner. It’s delicious on its own but even better when served with the flavorful stew and a variety of toppings. Enjoy your homemade waakye with family and friends!

Preparing waakye is not only a culinary experience but also a cultural one, as it brings together traditional Ghanaian flavors and techniques. Experiment with different ingredients and toppings to create your unique version of this beloved West African dish.