Cover and cook over very low heat until tender, 20 minutes.

It's made with fragrant basmati rice or jasmine rice and beans (usually black-eyed peas or cow beans), cooked together with waakye leaves (sorghum leaves or stalks) that lend their pink-reddish brown hue to the rice.Oftentimes limestone or baking soda is added to bring out the subtle flavor of the leaves and deepen the coloring.

The leaves are usually removed before serving, however I always retain the dramatic architecturally sharp edges of the stalks poking out for aesthetic reasons.Who said Scorpios were dramatic?!.Rice Is Everything: A Celebration of the World's Most Popular Food.

Those rice and beans, however, won't mean anything to a Ghanaian without the Holy Grail of the waayke stew, which is their main accompaniment.. Those rice and beans, however, won't mean anything to a Ghanaian without the Holy Grail of the waayke stew, which is their main accompaniment.Braised goat or mutton shoulder, simmered with a variety of spices and seasonings beloved in Ghana, including peppery grains of Selim, vibrant fresh ginger, and smoky crayfish powder.

Waakye in its truest form is all those things plus a box of tricks-the full finished dish of rice and beans is glamorized with extras which vary from region to region, vendor to vendor depending on cultural preference.

The "Tricks," a.k.a.skills for most of my kitchen prep, and I have a nice.

Japanese chef’s knife.and scores of utility knives for the rest of the tasks I come up against.

On top of that, I’m often testing new knives for work (like the recent.Bobby Flay x GreenPan set.