Editorial sample recipeGhanaianintermediate

Ghanaian Waakye Spiced Beef And Bean Rice

Name: Ghanaian Waakye Spiced Beef And Bean Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 1 lb halal beef sirloin, cut into thin strips; 1.5 cups long grain white rice, rinsed; 15 oz canned black-eyed peas, rinsed and drained; 2 tbsp red palm oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp ground nutmeg; 3 cups halal beef broth

A vibrant skillet meal inspired by traditional Ghanaian waakye, featuring tender beef strips, aromatic black-eyed peas, and rice simmered together in a rich ginger-infused broth.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

absorption rice cooking

Simmering rice in a exact ratio of seasoned broth under a tight lid so all liquid is absorbed, producing fluffy, flavorful grains.

Instructions

Step 1: Heat red palm oil in a large deep skillet over medium-high heat. Add beef strips and sear for 4 to 5 minutes until browned. Transfer beef to a plate using a slotted spoon.
Step 2: Add chopped yellow onion, minced garlic, and grated ginger to the skillet. Cook for 3 to 4 minutes until softened and translucent.

Step 3: Stir in the rinsed white rice and ground nutmeg, tossing constantly for 2 minutes to toast the grains.

Step 4: Pour in the halal beef broth and black-eyed peas. Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 18 minutes until rice is tender.

Step 5: Return the seared beef strips and any accumulated juices to the skillet, folding gently into the rice and beans.

Step 6: Cover for an additional 3 minutes to warm the beef through before fluffing with a fork and serving hot.

Cooking tips

Using unrefined red palm oil gives this dish its traditional rich color and distinct nuttiness.
Keep the lid tightly closed during simmering so the rice cooks evenly without burning.
Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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