Ghanaian-Style Beans and Rice
December 2008-February 2009
Beans and rice is known as Waakye or Wakye in Ghana. A popular dish, it is often eaten at breakfast or lunch and is sold by vendors on the streets. It’s served with meat, fish, or alone and is usually topped with a spicy sauce called Shitor Din.
- 1 cup small red kidney beans, black-eyed or gungo (pigeon) peas
- 2 cups washed, uncooked rice
- Salt, to taste
- Black pepper, cayenne pepper or red pepper, to taste
- 1 onion, chopped
- Soak beans in cold water for 8 hours or overnight. Drain, rinse.
- Combine beans with enough water to cover them by two inches in a Dutch oven or large pot.
- Bring to a boil, reduce heat, cover and cook, stirring occasionally until tender (about an hour).
- Stir rice into the pot which should have 2 to 3 cups of liquid.
- Season rice and bean mixture to taste.
- Cover and cook for about 20 minutes, until rice is done and liquid absorbed.
- Remove from heat and let stand uncovered for 5 minutes before serving.
- Fluff with a fork, serve hot.
Baking soda is sometimes used in place of salt.
Make it richer and moister by adding a bit of coconut milk at the end of the cooking process.
This tasty topping is used liberally in Ghanaian cuisine.
- 1 cup dried shrimp, ground or pounded
- 1 cup red pepper flakes or dried hot chili pepper, chopped or ground
- 4 cups vegetable oil
- 2 tablespoons salt
- Combine ingredients in a large pot. Cook over high heat, stirring continuously, until ingredients are well mixed.
- Cover and allow to cool to room temperature.
- Transfer to glass jars or bottles with airtight lids and store in a cool place such as the refrigerator for up to several months.
Serve with rice and beans.
-By JamaicanEats magazine
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