Ghanaian-Inspired Waakye Delight

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) black-eyed peas 1 cup (200g) black-eyed peas
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried hibiscus leaves 1 teaspoon dried hibiscus leaves
• 2 cloves 2 cloves
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice and black-eyed peas under cold water until the water runs clear.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the rinsed rice and black-eyed peas to the pot, along with the dried hibiscus leaves, cloves, bay leaves, ground ginger, paprika, cayenne pepper, coriander, and cumin. Stir well to coat the rice and beans with the spices.
4. 4.
   Pour in the coconut milk and enough water to cover the rice and beans by about an inch. Season with salt to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 20-25 minutes, or until the rice and beans are tender and cooked through.
6. 6.
   Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
7. 7.
   Fluff the rice and beans with a fork, and garnish with fresh cilantro and parsley.
8. 8.
   Serve hot with your choice of accompaniments such as fried plantains, boiled eggs, and shito sauce.

Treat your ingredients with care...

• Dried Hibiscus Leaves — These leaves add a tangy flavor and reddish color to the dish. If you can't find dried hibiscus leaves, you can substitute with a tablespoon of tomato paste for a similar color and a slightly different flavor profile.

Tips & Tricks

• To enhance the flavors, you can add a small amount of smoked fish or dried shrimp to the pot while cooking the rice and beans.
• For a spicier kick, increase the amount of cayenne pepper or add a chopped chili pepper to the onion and garlic mixture.
• Leftover waakye can be refrigerated and enjoyed the next day. It often tastes even better as the flavors have had time to meld together.

Serving advice

Serve the Waakye hot, accompanied by fried plantains, boiled eggs, and shito sauce. The combination of flavors and textures creates a truly satisfying meal.

Presentation advice

To make the dish visually appealing, arrange the waakye on a platter and garnish with fresh cilantro and parsley. Serve the accompaniments in separate bowls or arrange them neatly around the waakye.