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Waakye (Ghanian Rice and Beans)

Waakye (Ghanian Rice and Beans)
DinnerGhanaian⏱ 55 minServes 3EasyGluten-freeEgg-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • Water
  • 3–4 leaves of Guinea corn leaves, washed
  • 1 milk tin (14 fl oz) beans, washed
  • 2 milk tins (28 fl oz) brown or white rice, washed
  • Salt to taste

Method

  1. Half-fill a saucepan with water, and place over the fire. Add the Guinea corn leaves.
  2. Bring to a boil, and add the beans.
  3. Simmer for 40-45 minutes until the beans split in two when touched.
  4. Add the rice and salt, and simmer until the beans and rice are very soft. Add additional water as necessary during the cooking.
  5. Remove from the heat. Serve with shito and fried tomato stew, accompanied by wele, tilapia, boiled eggs, and salad.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Waakye in Ghana.jpg by Edithobayaa1 (CC BY-SA 4.0) · source