Watchi (Ghanaian Black-Eyed Peas and Rice)

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Watchi (Ghanaian Black-Eyed Peas and Rice) - print recipe

Yield:

Ingredients:


1 cup	dried black-eyed peas, sorted
	rinsed and soaked overnight, (see note)
1	bay leaf
1 piece	kombu, 4 to 5-inch piece
	(optional)
3 cup	cooked brown rice
	Salt, to taste
	Freshly ground black pepper, to taste
SAUCE
20 ml	canola oil
20 ml	whole wheat flour, (heaping Tbs.)
1 lrg	onion, sliced
1 cup	tomato paste
1/2 tsp	freshly grated nutmeg

Method:

VEGAN

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.

SAUCE: 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.

NOTE: 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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