Quick Pot Waakye

Ingredients

• 2 cups Long grain white rice
• 15 ounces Canned black-eyed peas (drained and rinsed)
• 4 cups Water
• 1 teaspoon Baking soda
• 1.5 teaspoons Salt
• 1 tablespoon Vegetable oil
• 0.25 cup Coconut milk (optional for richness)(optional)
• 2 tablespoons Shito (black pepper sauce) for serving
• 2 pieces Boiled eggs(optional)

Instructions

1. 1

   Rinse the white rice thoroughly under cold water until the water runs clear to remove excess starch.

2. 2

   In a large pot, bring 4 cups of water to a boil over medium-high heat.

3. 3

   Add the baking soda to the boiling water; it will fizz slightly. This reacts with the rice and peas to create the signature deep reddish-brown color.

4. 4

   Stir in the rinsed rice, salt, and vegetable oil, then reduce the heat to medium-low.

5. 5

   Add the canned black-eyed peas to the pot and stir gently to combine everything.

6. 6

   Cover the pot with a tight-fitting lid and simmer for 15 to 20 minutes until the water is fully absorbed and the rice is tender.

7. 7

   Turn off the heat and let the rice sit covered for 5 minutes to steam through.

8. 8

   Fluff the Waakye with a fork and serve hot with Shito, boiled eggs, and spaghetti if desired.