Waakyé (Ghanaian Rice and Beans)
Waakyé is a one-pot dish of black-eyed peas and rice that is eaten across West Africa, often at breakfast or lunch. The dried millet stalk leaves are the key ingredient: they cook with the beans and are removed at the end, leaving the pot with a deep, earthy character. Serve it with boiled eggs, fried plantain, meat, fish, or even spaghetti, as it is commonly eaten in Ghana.
Instructions
Pick through the black-eyed peas and discard any debris. Wash them well, drain, and put them in a pressure cooker.
Add the rinsed millet stalk leaves and pour in enough water to cover the beans by a couple of inches.
Close the valve and bring the cooker up to full pressure, which should take no more than 15 minutes. Lower the heat and cook the beans under pressure for another 15 minutes.
Let the cooker cool and depressurize on its own, about 20 minutes, then open the lid.
Tip the beans and their liquid into another pot and stir in the rice. Add more water if the rice needs it to cook, and season with salt to taste.
Simmer over low heat until the rice is fully cooked. Lift out the millet leaves and serve with a side dish of your choice.
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