Ghana
Recipe by Mr. Cuisine — researched from regional sources and kitchen-tested
A classic, deeply aromatic Ghanaian breakfast and lunch staple. Dried black-eyed peas and jasmine rice are cooked together in an infusion of indigenous sorghum leaves, giving the dish its signature deep burgundy hue and earthy undertones.
Place the rinsed black-eyed peas and the washed sorghum leaves into a large bowl. Pour in 4 cups of cold water. Cover and leave to soak at room temperature.
Soaking rehydrates the beans, reducing stove time significantly. Simultaneously, the leaves begin leaching their natural red pigment into the water, giving you a head start on color development.
The water turning a deep wine-red color and the beans doubling in size.
Transfer the beans, leaves, and all the soaking water into a heavy-bottomed pot. Add another 2 cups of fresh water and a pinch (1/4 tsp) of baking soda. Bring to a rolling boil over high heat, then reduce the heat to medium-low, cover, and simmer.
The boiling process fully extracts the polyphenols from the sorghum leaves. The baking soda creates a slightly alkaline environment, which breaks down the hemicellulose in the bean skins, ensuring they soften before the rice is added.
The liquid should look like dark red wine. The beans should be tender enough to smash easily between two fingers but still hold their shape completely.
While the beans simmer, thoroughly wash the jasmine rice under cold running water in a fine-mesh sieve until the water runs completely clear. Drain well. Once the beans are tender, use tongs to carefully remove and discard all the sorghum leaf pieces from the pot.
Washing the rice removes excess surface starch, preventing the Waakye from becoming sticky or gummy. Removing the leaves now prevents the dish from turning bitter and ensures an easy, clean serving texture.
A clean broth free of loose leaf fragments.
Stir the sea salt and coconut oil into the bubbling red bean broth. Add the washed and drained rice to the pot. The liquid level should sit roughly 1/2 inch above the surface of the rice and beans. If it is lower, add a splash of boiling water. Stir once gently to distribute the ingredients.
Coconut oil coats the rice starch, ensuring distinct, fluffy grains. The correct liquid level prevents the rice from waterlogging.
Rice and beans evenly dispersed throughout the dark liquid.
Bring the pot back to a gentle simmer over medium heat without the lid. Allow the liquid to boil down until it drops just below the surface of the rice, and small steam vents or 'craters' begin forming in the grains.
Allowing the initial surface water to evaporate before sealing ensures the bottom grains do not turn to mush while waiting for the top grains to cook.
Visible steam vents forming on the surface of the rice bed with no standing water on top.
Turn the heat down to the lowest possible setting. Place a sheet of aluminum foil or parchment paper over the top of the pot, then press the lid tightly down over it to create an airtight seal. Let the rice steam undisturbed. Do not lift the lid during this time.
Trapping the steam allows the residual moisture to cook the rice grains uniformly from top to bottom through convection, rather than relying on direct boiling water.
A tight seal with no visible steam escaping from the sides of the lid.
Remove the pot from the heat. Take off the lid and foil, and gently fluff the Waakye from the bottom up using a fork or a traditional wooden spatula. Cover it loosely with the lid and let it rest for 5 minutes before serving.
Fluffing releases trapped steam that would otherwise continue cooking the rice into a mushy state. Resting lets the starch firm up slightly for the perfect texture.
Separate, fluffy grains of rice perfectly integrated with tender beans.