Waakye with Allspice and Pimento

Ingredients

• 1 cup dried black-eyed peas
• 2 cups long-grain white rice
• 4 pieces dried millet stalks (waakye leaves)
• 1 tablespoon pimento berries (allspice)
• 4 pieces whole cloves
• 0.5 teaspoon baking soda
• 1.5 teaspoons salt
• 6 cups water
• 3 stems fresh thyme sprigs(optional)
• 1 tablespoon vegetable oil

Instructions

1. 1

   Soak the black-eyed peas in water for at least 4 hours or overnight, then drain and rinse.

2. 2

   In a large pot, bring 6 cups of water to a boil and add the millet stalks and baking soda to release the deep red color.

3. 3

   Add the soaked beans to the pot along with the pimento berries and whole cloves.

4. 4

   Simmer the beans for about 30 to 40 minutes until they are tender but not mushy.

5. 5

   Rinse the rice thoroughly and add it to the pot with the beans; add more water if necessary to cover the rice by an inch.

6. 6

   Stir in the salt, vegetable oil, and thyme sprigs, then cover the pot tightly.

7. 7

   Reduce the heat to low and cook for 20 minutes until the rice has absorbed all the water and is fluffy.

8. 8

   Remove the millet stalks, pimento berries, and cloves before serving with shito or stew.