Smoked Fish Waakye
Rice and beans steamed with flakes of smoked mackerel for an authentic savory depth.
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Ingredients
- 2 cups Dried black-eyed peas
- 3 cups Long-grain white rice
- 10 pieces Dried sorghum leaves (waakye leaves)
- 1 1/2 cups Smoked mackerel, deboned and flaked
- 8 cups Water
- 1/2 teaspoon Baking soda (if leaves are unavailable for color)(optional)
- 2 teaspoons Salt
- 2 tablespoons Coconut oil
- 1/2 cup Onion, finely diced
- 1 tablespoon Ginger-garlic paste
Instructions
- 1
Soak the black-eyed peas overnight in plenty of water, then drain and rinse thoroughly.
- 2
Place the soaked beans in a large pot with 8 cups of water and the sorghum leaves; bring to a boil and cook until beans are halfway tender (about 30 minutes).
- 3
Remove the sorghum leaves once the water has turned a deep burgundy/purple color.
- 4
Wash the rice several times until the water runs clear, then add the rice to the pot with the beans.
- 5
Stir in the salt, coconut oil, diced onions, and ginger-garlic paste to the rice and bean mixture.
- 6
Gently fold in the flaked smoked mackerel, ensuring the fish is distributed but not completely broken down.
- 7
Reduce heat to low, cover the pot with a tight-fitting lid (or foil then lid), and steam for 20-25 minutes until the water is absorbed and rice is fluffy.
- 8
Fluff the mixture with a fork and serve hot with shito (black pepper sauce) and boiled eggs.
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