For the Rice salad :
– 2 teaspoons of rice
– 1 tablespoon lentils
– 80g of shelled peas
– 60g of cooked white fish
– 4 pickled cornichons
– 30g of basil
– 3 tablespoons olive oil
– 2 cloves garlic
– The zest of 1 lemon
– Salt pepper
– Cook the rice, lentils and peas in a large saucepan of boiling salted water until all are tender, then drain and refresh under cold water.
– Add garlic, basil, olive oil, lemon zest, salt and pepper to a blender and mix.
– Place in a bowl the rice mixture, the pieces of pickles, the fish cut into pieces, add the sauce of basil and mix well.
– Serve immediately.
1 cup of black eyed peas (Oloyin beans)
1 avocado pear (cubed)
1/4 cup of chopped cucumbers
1/4 cup of chopped tomatoes
1/4 cup of chopped red, green and yellow bell peppers
1/4 cup of corn kernels
1/4 cup of chopped onions
1 tablespoon of crayfish
1 teaspoon of chilli powder
1/2 seasoning cube (Bouillon cube)
2 tablespoons of lemon juice as dressing
Pick, wash and bring beans to boil. Season with crayfish, seasoning cube and pepper.
In a bowl, add all chopped vegetables, add your beans and drizzle the lemon juice as dressing over the salad. You can skip on the lemon juice or add any other dressing you like.
- Cleaned Black eyed or brown beans – 2 cups
- 1 medium onion (chopped)
- Palm oil – 4 Tablespoons
- Dried pepper powder- 1-2 tablespoon
- Maggi – 2 cubes (bouillon cube)
- Salt – to taste
- Set a medium size pot on high heat, add in 5 cups of water and bring to a boil.
- Add in the onion and beans.
- Reduce the heat to medium, let the beans cook for 1.5 hours (add more water during cooking if needed)
- When water is almost dried up; add in the pepper, maggi, salt and palm oil .
- Simmer on low heat for another 30 minutes.
Serve with plantain, bread, garri or your choice of side
– If you are soaking the beans prior to cooking, you will only have to cook it for 1 hour
– Back home, we used blended pepper not dried pepper. Either one works
600g black eyed beans soaked overnight
1.2 litres of water
1 teaspoon of bicarbonate soda (optional)
300g of washed basmati or long grain rice
1 teaspoon of salt
5 stalks of washed dried millet leaves ( this lends the Waakye a burgundy colour)
6 cleaned Waakye leaves for serving (optional)
You can get most ingredients from your local supermarket or specialist African grocers.
Soaked black eyed beans
Add the beans and water to a saucepan.
Place the saucepan on a medium heat and cook the beans for 40 minutes or until el dente ( meaning the bean still has a bite).
(The beans needs to be el dente as it will cook further with the rice).
Add the washed rice, millet stalks , bicarbonate of soda (optional) and salt.
Cover the saucepan and bring everything to a boil. Once it’s boiled , reduce the heat to a low setting, cover with a grease proof paper and the lid.
Cook for a further 25 minutes and turn the heat off.
Typically Waakye is served in leaves, which adds an aromatic flavour to the dish.
This is a perfect family sharing dish which is best eaten together from the same bowl or leaves. Best with an iced cold water and a slither of lemon .