Waakye

Ingredients

• •2 cups long-grain rice
• •1 cup dried kidney beans
• •1 cup dried black-eyed peas
• •1 pound beef or lamb, cut into chunks
• •1 medium onion, chopped
• •4 cloves garlic, minced
• •2 tablespoons tomato paste
• •2 teaspoons smoked paprika
• •1 teaspoon ginger powder
• •6 cups water or beef broth (gluten-free)
• •2 tablespoons vegetable oil
• •to taste salt and black pepper

Directions

1. 1Soak kidney beans and black-eyed peas in water for 4 hours or overnight, then drain.
2. 2Heat oil in a large pot, brown the meat, then remove and set aside.
3. 3Sauté onion and garlic until fragrant, stir in tomato paste, paprika, and ginger powder.
4. 4Add the browned meat back to the pot with soaked beans and 6 cups of water or broth.
5. 5Bring to a boil and hold it for 10 minutes, then simmer for 45 minutes until beans are tender and meat is cooked.
6. 6Stir in the rice, season with salt and pepper, and cook for 20 minutes until rice is fluffy and liquid is absorbed.
7. 7Serve hot with fried plantains, ginger beer, and a side of spicy pepper sauce.

💡 Waakye’s beans should be nearly tender before the rice goes in; adding rice too early forces the grains to overcook while tough beans catch up.

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