Waakye - pronounced ‘Waa-chey’Written by:Zoe on: February 18, 2015
Waakye – pronounced ‘Waa-che’
This is a really simple Ghanaian staple of Rice and Beans. Millet leaves or Waakye leaves give the red colouring to the rice. You can find these on Ridley Road market in Dalston – watch out for ‘The Vintage Grocery Store’ – auntie Rachel always has a plentiful stock. Tinned beans are good for small quantities and fast cooking but I prefer to use dried beans (these require soaking for 24 hours before use).
1 tbsp sunflower oil
1 small cooking onion, diced
1-2 habanero peppers sliced diagonally (just use one if you don’t like your food too hot!)
400g easy cook long grain rice (thoroughly washed to remove starch)
1 x 400g tinned (unsalted) black-eye beans, drained and rinsed thoroughly
salt to season
4 x stalks of Millet leaves chopped in half
1/2 ltr boiling water (approx)
- Heat a heavy-based pan, add the oil and fry the onion until lightly golden then add the habanero peppers.
- Add the rice and stir well so the grains are evenly coated in heat and oil – this allows the grain to open a little
- Add the beans, millet leaves and salt and stir through
- Add the boiling water, cover and simmer for 10 minutes. Check that the rice is fluffy – if you find it’s not quite ready – add a little more water and stir through – cover with foil – turn off the heat and leave to stand for a further 10 minutes, until all the water is absorbed and the rice soft.
Serve with any meat-based stew or for veggies with Red Red. A nice extra is a soft boiled egg with Kpakpo shito or Scotch bonnet salsa.