This is another great recipe from Marie Kacouchia’s Vegan Africa. We have had the Ghanaian version of this recipe (i.e., waakye). We followed the printed recipe (it’s not online), and we made the following modifications (mainly correcting conversions from the French / metric system to the American English / imperial system):
First, we soaked 2.5 cups (about 9 oz) of dried black eyed peas in 3 cups water overnight in the fridge.
Second, after rinsing and draining the peas, we placed the peas and 1200 ml water (note: 4 cups = 1000 ml) in a large Dutch oven.
Third, the appropriate spices were 1 tsp ground cumin, 1/2 tsp ground coriander, and 1.5 Tbsp baking soda. We added 1/2 tsp kosher salt. For white rice, we used 2.5 cups of basmati rice, which we rinsed and drained. (Note: 600 g = 2.5 dry cups, not 3 cups.)
Finally, we followed the author’s tip to place parchment b/w the lid and the rice (it was helpful). Stirring the rice and beans was helpful, and we added a splash (maybe 1 Tbsp) of water. (Mar. 2023)
Cooking Adventures 