Waakye

Instructions

1. Prepare the beans
   Drain the soaked beans and place them in a large pot. Add 3 cups of water and the waakye leaves (or baking soda). Bring to a boil, then reduce heat and simmer for about 45 minutes until beans are tender but not mushy.
2. Prepare the aromatics
   While the beans are cooking, heat the vegetable oil in a small pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, ground ginger, and cinnamon, stirring for another 1-2 minutes until fragrant. Set aside.
3. Combine rice and beans
   Once the beans are tender, add the rinsed rice to the pot with the beans. Add the bay leaves, sautéed aromatics, salt, and the Scotch bonnet pepper if using. Add more water if needed to ensure there's about 1 inch of water above the rice and beans mixture.
4. Cook the mixture
   Bring the mixture to a boil, then reduce heat to low. Cover the pot tightly and simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid. Avoid stirring too much to prevent the rice from becoming mushy.
5. Rest and fluff
   Remove from heat and let the waakye rest, covered, for 10 minutes. Remove the bay leaves and waakye leaves (if used). Fluff gently with a fork before serving.
6. Serve with accompaniments
   Serve the waakye hot with traditional accompaniments such as shito (hot pepper sauce), fried plantains, boiled eggs, avocado, stewed meat, or fish. You can also add gari (cassava flakes) or spaghetti as is traditional in Ghana.