Waakye (Ghanaian Rice and Beans) with Tomato Stew and Boiled Eggs

Ingredients

• 350 g long-grain rice
• 400 g red kidney beans
• 0.25 tsp bicarbonate of soda
• 4 eggs
• 2 onions
• 400 g chopped tomatoes
• 2 tbsp tomato purée
• 1 scotch bonnet chilli
• 15 g fresh root ginger
• 3 garlic cloves
• 5 tbsp vegetable oil

Method

1. 1

   Rinse the rice and put it in a pan with the drained kidney beans, 700ml water, the bicarbonate of soda and 1 tsp salt. The bicarb gives the reddish-brown colour that dried sorghum (waakye) leaves usually give; if your world food shop sells the leaves, use 4 instead.

2. 2

   Bring to the boil, then cover and cook on the lowest heat for 20 minutes until the rice is tender and the water absorbed.

3. 3

   Meanwhile, boil the eggs for 9 minutes, cool them in cold water and peel.

4. 4

   For the stew, heat the vegetable oil in a pan over a medium heat and fry the chopped onions for 8 minutes until soft. Add the grated ginger, crushed garlic and chopped scotch bonnet for 1 minute, then the tomato purée for 2 minutes.

5. 5

   Add the chopped tomatoes and simmer for 15-20 minutes, stirring now and then, until thick and the oil rises to the top. Season, then add the peeled eggs to warm through for 2 minutes.

6. 6

   Serve the waakye straight away with the stew and a halved egg on each plate. Cool any leftover rice quickly and refrigerate.