West African · easy
Waakye
Ghanaian rice and black-eyed peas simmered with dried millet leaves for a distinctive reddish-brown color. Served with shito pepper sauce.
- 50 min
- Total
- 4
- Serves
- $5.50
- Est. cost
- 360
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Vegan
- Meatless
Parent noteThe rice and beans base is very mild. Serve shito on the side and let kids add as much or as little as they want.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Long Grain Rice1 1/2 cups
- Dried Black-Eyed Peas3/4 cup
- Baking Soda (optional)1/2 tsp
- Scotch Bonnet Pepper1
- Fresh Ginger1 inch
- Tomato Paste1 tbsp
- Vegetable Oil2 tbsp
Method
- 01
Rinse black-eyed peas, place in a pot with water, and boil for 15 minutes until half-cooked.
- 02
Add rinsed rice, baking soda (for color if no millet leaves), and enough water to cover by 1 inch.
- 03
Bring to a boil, then reduce heat to low. Cover and cook 25 minutes until water is absorbed.
- 04
Meanwhile, make a quick shito: blend scotch bonnet, ginger, and dried shrimp, then fry in oil with tomato paste for 5 minutes.
- 05
Fluff waakye with a fork. Serve with shito, boiled eggs, and fried plantains.
- 360
- Calories
- 14g
- Protein
- 58g
- Carbs
- 8g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
