Traditional waakye served with a side of nut-free, mushroom-based black pepper sauce.
Hands-free mode with voice commands & timers
No ratings yet
Soak the black-eyed peas overnight, then boil them in 4 cups of water with the sorghum leaves until the beans are tender and the water turns deep burgundy.
Remove the sorghum leaves from the pot, add the washed rice and salt, ensuring there is enough liquid to cover the rice by an inch; simmer on low heat until fully cooked.
While the rice cooks, rehydrate the dried mushrooms in warm water, then pulse them in a food processor until they reach a fine, crumbly consistency.
Heat the vegetable oil in a heavy-bottomed pan and fry the minced onions until they are golden brown and slightly caramelized.
Stir in the ginger-garlic paste and tomato paste, frying for 5 minutes until the oil begins to separate from the mixture.
Add the processed mushrooms, red pepper flakes, and crumbled bouillon cube to the pan, stirring constantly on low heat.
Continue to fry the mushroom mixture (Shito) for 15-20 minutes until it turns a very dark, brownish-black color and becomes intensely fragrant.
Serve the dark Waakye rice and beans hot, with a generous dollop of the mushroom Shito glazed over the top.
