Ghanaian Waakye with Fried Plantains

Name: Ghanaian Waakye with Fried Plantains
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup Jasmine or long-grain rice; 1/2 cup black-eyed peas; 2 cups water; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 dried millet leaves or a teaspoon of hibiscus tea; 2 ripe plantains; 1/2 cup vegetable oil; Salt to taste; 1 small onion; 1 tablespoon red pepper flakes; 1/4 cup shredded coconut

A traditional Ghanaian rice and beans dish with sweet plantains

Enjoy a taste of Ghana with this flavorful and satisfying Waakye, perfectly accompanied by crispy fried plantains.

1 h 30 min
4
Intermediate

Ingredients

For the Waakye

1 cup Jasmine or long-grain rice

1/2 cup black-eyed peas

soaked overnight

2 cups water

1/2 teaspoon baking soda

1 teaspoon salt

2 dried millet leaves or a teaspoon of hibiscus tea

to color the Waakye

For the Fried Plantains

2 ripe plantains

peeled and sliced diagonally

1/2 cup vegetable oil

for frying

Salt to taste

For the Garnish

1 small onion

thinly sliced

1 tablespoon red pepper flakes

1/4 cup shredded coconut

Preparation

Preparing the Waakye

Drain and Rinse Peas

Drain and rinse the soaked black-eyed peas.

Boil Water with Coloring

In a large pot, boil two cups of water with millet leaves or hibiscus tea.

Cook Peas

Once the water takes on a deep red color, remove the leaves and add the peas, baking soda, and salt.

Preparing the Plantains

Heat Oil

Heat vegetable oil in a frying pan over medium heat.

Fry Plantains

Add the sliced plantains carefully into the hot oil and fry until golden brown, about 2-3 minutes per side.

Ensure the oil is hot before adding plantains to prevent them from soaking too much oil.

Cooking Process

Cooking Waakye

Add the rice to the pot with the peas and simmer for about 30 minutes until both rice and peas are tender.

Frying Plantains

Turn the plantains over to ensure they cook evenly.

Blending Flavors

Allow the Waakye to rest covered for 5 minutes before serving for the flavors to meld.

Plating & Serving