Waakye (rice and black-eyed peas)

Preparation

1. 1

   Soak the black-eyed peas for several hours or overnight if using dried ones.

2. 2

   Bring a large pot of water to a boil with the drained beans and cook for 30-40 minutes until almost tender.

3. 3

   Add the rinsed rice directly into the beans' cooking water (it's this tinted water that gives waakye its distinctive reddish-brown colour), topping up with water if needed to cover generously.

4. 4

   Cook covered for 20 minutes over low heat, until the rice and beans are tender and the water is absorbed.

5. 5

   Adjust the salt at the end of cooking.

6. 6

   Serve with chicken or beef stew, boiled eggs and toasted cassava gari, in the traditional way.