(Ghanaian Black-Eyed Peas and Rice)


1. 1 cup dried black-eyed Peas, sorted rinsed and soaked overnight

2. 1 bay leaf

3. 1 piece kombu, 4 to 5-inch piece

4. 3 cup cooked brown rice

5. salt, to taste

6. Freshly ground black pepper, to taste


1. 1 tbl canola oil

2. 1 tbl whole wheat flour, (heaping Tbs.)

3. 1 lrg Onion, sliced

4. 1 cup tomato paste

5. 1/2 tsp freshly grated nutmeg


Discard pea soaking water; rinse Peas. Refill pot with fresh, cold water (cover Peas to a depth of 2 to 3 inches).

Add bay leaf and kombu if desired: bring to boil, reduce heat and simmer Peas gently with pot cover ajar until tender, about 1 hour.

Add more water if necessary. water should be nearly evaporated at end of cooking time.

Discard bay leaf and kombu. Add cooked rice, salt and pepper to taste at end of cooking time.


Heat oil in skillet. Add flour and mix to make roux. Cook over low heat, stirring constantly until roux browns slightly, about 2 minutes.

Add Onion: cook until browned. Add tomato paste and nutmeg; stir until well-mixed.

Add water to desired consistency (sauce should be thick and not too soupy).

Serve over Watchi. Makes about 2 cups. s


To quick soak dried Beans, cover to a depth of 2 inches with fresh, cold water in a large pot.

Bring to a boil; cook 2 to 3 minutes. Turn heat off: let Beans soak 1 hour. Pour off soaking water and proceed with recipe.

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