Waakye with Ethiopian Berbere Twist
A fusion of Ghanaian rice and beans seasoned with a spicy Ethiopian Berbere spice blend.
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Ingredients
- 2 cups Dried black-eyed peas
- 3 cups Long-grain white rice
- 4 pieces Dried millet stalks (waakye leaves)
- 2 tablespoons Berbere spice blend
- 1/4 cup Vegetable oil
- 1 large Red onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Tomato paste
- 1 1/2 teaspoons Salt
- 8 cups Water
Instructions
- 1
Soak the black-eyed peas overnight in water, then drain and rinse thoroughly before starting.
- 2
Place the beans in a large pot with 6 cups of water and the millet stalks; boil for 30-40 minutes until the beans are halfway cooked and the water turns a deep burgundy color.
- 3
In a separate pan, heat the vegetable oil and sauté the onions, garlic, and ginger until fragrant and translucent.
- 4
Stir the tomato paste and Berbere spice blend into the onion mixture, cooking for 3 minutes to toast the spices and develop a rich base.
- 5
Remove the millet stalks from the bean pot and discard them, then add the spiced onion base and salt to the beans and water.
- 6
Add the washed rice to the pot, ensuring there is enough liquid to cover the rice by about an inch; add more water if necessary.
- 7
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
- 8
Fluff the rice and beans together with a fork to distribute the Berbere infusion evenly before serving.
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