Ghanaian Waakye with Black-Eyed Peas

Ingredients

• 1.5 cups long-grain white rice, uncooked
• 1 can (15 oz) canned black-eyed peas, rinsed and drained
• 3 cups water
• 2 bags millet leaf tea bag (or hibiscus tea)
• 1 whole onion, medium
• 2 cloves garlic cloves
• 2 tablespoons olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pour 3 cups of water into a medium pot and bring it to a rolling boil over high heat, about 4 minutes, so steam rises steadily from the surface.

2. 2

   Once boiling, place 2 millet leaf tea bags in the hot water and let them steep for 3 minutes until the water turns a deep reddish-brown color like weak tea.

3. 3

   Remove the tea bags with tongs or a spoon and discard them.

4. 4

   Cut the onion in half, then cut each half in half again to make 4 large wedges; peel away the papery skin and discard.

5. 5

   Crush the 2 garlic cloves by laying the flat side of a chef's knife on top and pressing down firmly with the heel of your hand until the skin splits.

6. 6

   Heat 2 tablespoons of olive oil in the pot over medium heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

7. 7

   Add the 4 onion wedges and 2 crushed garlic cloves to the hot oil and stir with a wooden spoon every 20 seconds until the onion is translucent and fragrant, about 1 minute total.

8. 8

   Pour the 1.5 cups of uncooked rice into the pot and stir for 30 seconds, coating each grain with oil, so the rice looks glossy.

9. 9

   Add the rinsed black-eyed peas from the can to the pot and stir once to combine.

10. 10

    Pour the tea-infused water (which should still be hot) into the pot and stir once; the water should come about 1 inch above the rice and beans.

11. 11

    Add salt and pepper to taste, then bring the mixture to a boil over high heat, about 2 minutes, until you see steam rising rapidly from the surface.

12. 12

    Reduce the heat to low, cover the pot with a lid, and let it simmer without lifting the lid for 20 minutes until the rice is tender and has absorbed all the liquid.

13. 13

    Remove from heat and let the covered pot sit undisturbed for 5 minutes so the rice finishes steaming and becomes fluffy.

14. 14

    Remove the lid, fluff the waakye gently with a fork, breaking up the onion wedges, and discard the garlic pieces.

15. 15

    Divide the waakye equally into 4 bowls and serve warm with tomato sauce and fried plantains on the side, if desired.

Tools you’ll need

• medium pot with lid
• wooden spoon
• tongs or spoon
• chef's knife
• cutting board
• can opener
• colander
• fork

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