Ghanaian · intermediate
Ghanaian Waakye Spiced Beef And Bean Rice
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 TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
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.
- 02
Add chopped yellow onion, minced garlic, and grated ginger to the skillet. Cook for 3 to 4 minutes until softened and translucent.
- 03
Stir in the rinsed white rice and ground nutmeg, tossing constantly for 2 minutes to toast the grains.
- 04
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.
- 05
Return the seared beef strips and any accumulated juices to the skillet, folding gently into the rice and beans.
- 06
Cover for an additional 3 minutes to warm the beef through before fluffing with a fork and serving hot.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.