VegetarianWasawasa
56 min · 648 kcal · Lunch & dinner · African
African
Waakye
Ghana's beloved rice and beans, simmered with dried sorghum leaves that stain the pot a deep russet red. Served the street-food way with gari, shito, a boiled egg and slices of avocado.
Method
- The night before, put 60 g of dried black-eyed peas in a bowl and cover generously with cold water. Leave to soak at least 8 hours, then drain and rinse; the skins should slip slightly when rubbed between your fingers.
- Rinse 4 dried waakye leaves under the tap to wash off dust and tie them loosely into a bundle. Put them into a medium saucepan with the drained beans, 0.25 tsp of bicarbonate of soda and 500 ml of water.
- Bring to the boil over high heat, then lower to a steady simmer, half-cover and cook 35-40 minutes. The liquid will turn a deep brick red and the beans should be tender but still holding their shape — squeeze one, it must give with no chalky centre. Fish out the leaf bundle and squeeze it against the side of the pot before discarding.
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651kcal
28gprotein
118gcarbs
7gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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