Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4-6 people

Why Theresa Jasmine Rice Works for Waakye

Theresa Jasmine Rice absorbs the distinctive flavor of waakye leaves and millet stems while maintaining its shape, giving you the perfect tender-yet-separate grains that define authentic waakye.

Ingredients

• 2 cups Theresa Jasmine Rice
• 1 cup black-eyed peas or beans, soaked overnight
• 4-5 dried waakye leaves (or millet stems)
• 1 teaspoon baking soda (optional, for color)
• Water for cooking
• Salt to taste

Instructions

Step 1: Prepare the Beans
Rinse the soaked beans and place in a large pot with fresh water. Add waakye leaves and baking soda. Boil for 20-25 minutes until beans are tender.

Step 2: Add the Rice
Rinse 2 cups of Theresa Jasmine Rice until the water runs clear. Add to the pot with the beans. Stir gently and add more water if needed to cover the rice by about 2cm.

Step 3: Cook Until Done
Reduce heat to low, cover tightly, and simmer for 15-20 minutes until rice is tender and water is absorbed. Do not stir excessively to avoid mushy grains.

Step 4: Rest and Serve
Remove from heat and let stand for 5 minutes. Remove waakye leaves before serving.

Quick Tips

• Rinse well: Theresa Rice rinses cleanly for better texture.
• Low heat: Gentle simmering ensures even cooking without burning.
• Do not over-stir: Keeps grains separate and authentic.

Serve With

• Shito
• Fried plantain
• Boiled eggs
• Gari
• Spaghetti
• Fried fish or chicken