Herb-Infused Ethiopian Waakye
Waakye prepared with Niter Kibbeh (spiced clarified butter) for an aromatic Ethiopian finish.
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Ingredients
- 1 cup Dried black-eyed peas
- 2 cups Long-grain jasmine rice
- 6 pieces Dried sorghum leaves (waakye leaves)
- 4 tablespoons Niter Kibbeh (Ethiopian spiced butter)
- 1/2 teaspoon Baking soda
- 1 1/2 teaspoons Kosher salt
- 2 stems Fresh rosemary sprigs
- 3 sprigs Fresh thyme
- 1 teaspoon Berbere spice blend(optional)
- 6 cups Water
- 1 large Shallot, finely minced
- 3 pieces Garlic cloves, smashed
Instructions
- 1
Soak the black-eyed peas overnight in cold water, then drain and rinse thoroughly before beginning the cook.
- 2
In a heavy-bottomed pot, bring 6 cups of water to a boil with the sorghum leaves and baking soda; simmer for 15 minutes until the water turns a deep burgundy hue.
- 3
Add the soaked beans to the colored water and simmer for 30-40 minutes until the beans are tender but still holding their shape.
- 4
Rinse the jasmine rice until the water runs clear, then add it to the pot with the beans, ensuring the liquid level is about one inch above the rice.
- 5
While the rice simmers on low heat, melt the Niter Kibbeh in a small skillet over medium-low heat.
- 6
Infuse the butter by adding the minced shallots, smashed garlic, rosemary, and thyme, sautéing until the aromatics are golden and fragrant.
- 7
Once the rice has absorbed the liquid and is fluffy, remove the sorghum leaves and herb sprigs, then fold the infused Niter Kibbeh and Berbere directly into the rice.
- 8
Cover the pot with a tight lid and let it steam off the heat for 10 minutes to allow the Ethiopian spices to permeate every grain.
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