Serves 6 as a side | prep 15 mins | total time
- 1 tbsp coconut oil or vegetable oil
- 1 onion, finely diced
- 1 red chilli or bird eye chilli, thinly sliced
- 400g red kidney beans or black-eyed beans
- ½ tsp bicarbonate of soda
- 400g white long-grain rice
- sea salt
- 1 litre boiling water, or good-quality chicken or vegetable stock
To garnish (optional)
- 3 soft-boiled eggs, shelled and halved
- snipped chives
- Heat the coconut oil in a large saucepan, add the onion and chilli and cook for 5-6 minutes until softened.
- Tip in the beans and their liquid, add the bicarbonate of soda and cook for a few minutes. The bicarb will extract a little of the colour from the beans, which then colours the rice (in Ghana, sorghum leaf does this job).
- Add the rice, a good pinch of salt and the water or stock. Bring to the boil, stir, then cover the pan, reduce the heat and leave to cook for 10-15 minutes until the rice is tender and has absorbed the liquid. Serve with the halved boiled eggs, garnished with chives.
Tip This is the Ghanaian equivalent of Caribbean rice and peas. Also known as 'waakye' rice, as it traditionally accompanies waakye stew.