Spicy Scotch Bonnet Waakye
A heat-forward version featuring blended scotch bonnets and ginger in the rice cooking water.
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Ingredients
- 1 cup Dried black-eyed peas
- 2 cups Long-grain jasmine rice
- 4 pieces Dried millet stalks (waakye leaves)
- 3 whole Scotch bonnet peppers
- 2 inches Fresh ginger root
- 1/2 medium Red onion
- 1/4 teaspoon Baking soda
- 1 1/2 teaspoons Salt
- 6 cups Water
- 1 tablespoon Coconut oil
Instructions
- 1
Soak the black-eyed peas in water for at least 4 hours or overnight to ensure even cooking.
- 2
In a large pot, bring 6 cups of water to a boil with the millet stalks and baking soda; the water will turn a deep reddish-purple.
- 3
Add the soaked beans to the colored water and simmer for 30-40 minutes until the beans are tender but not mushy.
- 4
While beans simmer, blend the scotch bonnets, ginger, and onion with a splash of water until completely smooth.
- 5
Remove the millet stalks from the pot and stir the spicy blended mixture and salt into the boiling bean water.
- 6
Wash the jasmine rice thoroughly until the water runs clear, then add it to the pot with the beans and spicy infusion.
- 7
Add the coconut oil, reduce heat to low, cover tightly, and steam for 20-25 minutes until the rice is fluffy and the liquid is absorbed.
- 8
Fluff the rice with a fork to distribute the beans and peppers evenly before serving with shito or stew.
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