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Waakye – Rice and Beans with Peppered Garden Egg Stew

Ghanaian rice and black-eyed peas tinted naturally with beet, served with a peppered garden egg and tomato stew.

Ingredients

  • 1 cup brown rice, rinsed
  • 1 cup dried black-eyed peas, pre-cooked or 1 can, drained and rinsed
  • 1 small beet, peeled and grated for natural color
  • 3 cups water or low-sodium vegetable broth
  • 2 garden eggs or eggplant, diced
  • 2 tomatoes, diced
  • 1 onion, diced
  • 1 scotch bonnet pepper, minced to taste
  • 2 tbsp olive oil
  • 1 tsp ground ginger
  • to taste salt

Instructions

  1. Combine rice, pre-cooked black-eyed peas, grated beet, and water or broth in a pot; bring to a boil.
  2. Reduce heat, cover, and simmer for 30-35 minutes until the rice is tender and tinted reddish-brown, adding water if needed.
  3. Meanwhile, heat olive oil in a separate pan and sauté onion until soft.
  4. Add diced garden eggs, tomatoes, scotch bonnet, and ginger; cook for 12-15 minutes until the eggplant is soft and the stew thickens.
  5. Season the stew with salt to taste.
  6. Serve the rice and beans topped with the peppered garden egg stew.