Pairs well with Traditional Waakye (Ayimolu) - Rice and Black Eyed Beans
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Traditional Waakye (Ayimolu) - Rice and Black Eyed Beans
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A traditional Ghanaian dish made from black eyed beans and jasmine rice cooked together with millet leaves, typically served with various accompaniments such as meat, fish, eggs, and shito (black chili sauce). This recipe yields a moist and soft texture, perfect for a Saturday brunch or lunch.
01:00:00 total
Serves 4
medium
Main Various
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Ingredients
- black eyed beans - 400 g (400 grams)
- jasmine rice - 250 g (250 grams)
- water - 2.2 L (2.2 liters)
- millet leaves - 6 strands (6 or more strands)
- the a (optional) - 1/2 teaspoon (half a teaspoon, optional)
- salt - 1 tablespoon (1 tablespoon or to taste)
Instructions
- Prepare Ingredients: Rinse the black eyed beans and jasmine rice thoroughly.
- Combine Ingredients: In a large pot, add the black eyed beans, jasmine rice, water, millet leaves, optional the a, and salt.
- Cook Waakye: Cook the mixture over medium heat until the beans and rice are soft and the water is absorbed, stirring occasionally to prevent sticking.
- Serve: Serve hot with accompaniments such as shito (Ghanaian black chili sauce), meat stew, fried fish, or eggs.
