Waakye (Ghanaian Rice and Beans)

Method

1. Spread the beans on a tray, pick out any stones or damaged beans and rinse them, then soak in plenty of cold water overnight (at least 8 hours). Soaked beans cook faster and more evenly.

   Add in this stepDried black-eyed beans 80 g

2. Drain the beans and put them in a 20 cm pot with the water and the waakye leaves, rinsed and torn in half. Bring to the boil on high heat, then turn down to medium-low heat, partly cover and simmer for 40 min, until a bean squashes between your fingers with slight resistance and the liquid is a deep wine-red. If the liquid drops below the beans, top it up with a little hot water.

   Add in this stepDried waakye leaves (sorghum leaves, from African grocers) 3Water (for the beans) 1,000 ml

   high heat→medium-low heat

3. Meanwhile, put the eggs in a small pan, cover with water and heat on medium-high heat; once boiling, lower the heat slightly and cook for 9 min. Cool in cold water and peel.

   Add in this stepEggs 2

   medium-high heat

4. Wash the rice 3–4 times until the water runs clear. Add the rice and salt to the beans and stir; the liquid should sit about 1.5 cm above the rice (spoon some out or add hot water as needed). Bring back to the boil on high heat, stir once, cover tightly, turn down to low heat and cook for 20 min. Don't lift the lid.

   Add in this stepLong-grain rice 150 gSalt ¾ tsp

   high heat→low heat

5. Turn off the heat and leave covered for 10 min. Remove the leaves and gently fork through so the beans are evenly spread. The grains should be tender, separate and stained reddish brown.

6. Serve the waakye with the eggs cut in half. In Ghana it comes with spicy shito sauce, gari (toasted cassava granules), spaghetti, tomato stew, fried plantain and salad.