Waakye

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rinse the dried black-eyed peas under cool water.

   Ongeveer 2 min

   Tip van de kok: Pick through the peas to remove any small stones or debris before rinsing.

2. 2

   Place the rinsed peas in a large bowl, cover with plenty of water, and let them soak overnight or for at least 8 hours.

   Tip van de kok: Soaking softens the beans, reduces cooking time, and makes them easier to digest.

3. 3

   After soaking, drain the water and give the peas another quick rinse.

   Ongeveer 1 min

4. 4

   In a large pot, combine the soaked peas, dried sorghum leaves, and the optional kaun.

   Ongeveer 1 min

5. 5

   Pour in the water and bring the mixture to a boil over high heat.

   Ongeveer 7 min

6. 6

   Reduce the heat to a simmer, cover the pot, and cook until the peas are tender, which should take about 45-60 minutes.

   Ongeveer 50 min

   Tip van de kok: The cooking time for the peas can vary depending on their age and how long they were soaked.

7. 7

   While the peas are simmering, rinse the rice in a separate bowl until the water runs clear.

   Ongeveer 5 min

   Tip van de kok: Rinsing the rice removes excess starch and helps prevent the final dish from being sticky.

8. 8

   Once the peas are tender, use tongs to carefully remove and discard the sorghum leaves from the pot.

   Ongeveer 1 min

9. 9

   Stir the rinsed rice, salt, and optional coconut oil into the pot with the peas and their reddish cooking liquid.

   Ongeveer 2 min

10. 10

    Bring the mixture back to a boil, then immediately reduce the heat to the lowest setting.

    Ongeveer 3 min

    Tip van de kok: Make sure the liquid covers the rice and beans by about 2 cm (just under an inch). Add a little more hot water if needed.

11. 11

    Cover the pot with a tight-fitting lid and cook for 20 minutes, or until all the water is absorbed. Do not lift the lid during this time.

    Ongeveer 20 min

12. 12

    Remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to steam.

    Tip van de kok: This final steaming step makes the rice fluffy and perfectly cooked.

13. 13

    Gently fluff the waakye with a fork before serving.

    Ongeveer 1 min