Waakye

Ingredients

• 400 grice
• 200 gblack-eyed peas
• 1 tbspwaakye leaves
• 300 gbeef stew meat
• 2 tbsppalm oil
• to tastefine sea salt

Method

1. Rinse 200 g of black-eyed peas under cold water until the water runs clear. In a large pot, combine the peas with enough water to cover them by about two inches. Bring the water to a boil over high heat, then reduce to a simmer. Cook until the peas are just tender but not mushy, about 20-25 minutes. Drain and set aside.
2. In the same pot, add 400 g of rice and the cooked black-eyed peas. Add 1 tbsp of waakye leaves and enough water to cover the mixture by about an inch. Bring to a boil over medium-high heat, then reduce to a simmer. Cover the pot and cook until the rice is tender and has absorbed the water, and the waakye leaves have imparted a reddish-brown color to the rice, about 15-20 minutes. Remove the waakye leaves and set the rice and peas aside.
3. Season 300 g of beef stew meat with fine sea salt to taste, ensuring each piece is evenly coated. In a separate large pan, heat 2 tbsp of palm oil over medium-high heat until shimmering. Add the beef pieces in a single layer, ensuring not to overcrowd the pan. Brown the meat on all sides until each piece is deeply colored, about 5-7 minutes.
4. Once the beef is browned, reduce the heat to low and cover the pan. Allow the beef to braise gently in its own juices until it is tender and easily pierced with a fork, about 30-40 minutes. If the pan becomes dry, add a splash of water to prevent sticking.
5. Taste the beef for seasoning and adjust the salt if necessary. Serve the tender beef alongside the waakye rice and peas. This dish is best enjoyed with a communal spirit, so set the table for sharing and enjoy with family or friends.