Ghanaian Waakye

Instructions

1. Prepare the beans
   After soaking the black-eyed peas overnight, drain and rinse them. Place in a large pot with enough water to cover by 2 inches. Boil for about 30 minutes until partially cooked but still firm.
2. Add waakye leaves
   Rinse the dried sorghum leaves (waakye leaves) and add them to the pot with beans. If using baking soda instead, add it now. These will give the dish its characteristic reddish color. Continue cooking for 10 more minutes.
3. Cook the rice
   Add the rinsed rice to the pot with beans and waakye leaves. Add more water or stock if needed to cover everything. Season with salt and stir well. Bring to a boil, then reduce heat to low, cover and simmer for about 25-30 minutes until both rice and beans are tender.
4. Prepare the seasoning
   While the rice and beans are cooking, heat oil in a small pan. Sauté the chopped onion until translucent. Add garlic and ginger, cooking for another minute until fragrant. Stir in tomato paste, cinnamon, and nutmeg. Cook for 2 minutes until the mixture darkens slightly.
5. Combine and finish
   Once the rice and beans are cooked, remove the waakye leaves if used. Gently fold in the seasoning mixture. Cover and let it rest for 5 minutes to allow the flavors to meld together.
6. Serve
   Traditionally, waakye is served with various accompaniments such as spaghetti, fried plantains, boiled eggs, meat stew, or shito (hot pepper sauce). Plate the waakye and arrange your chosen accompaniments alongside for a complete Ghanaian meal.