Classic Waakye
A nutritious breakfast staple of rice and beans cooked with dried sorghum leaves for a unique reddish-purple hue.
Ingredients
- 2 cups black-eyed peas (soaked overnight)
- 3 cups long-grain rice
- 4-6 dried sorghum leaves (waakye leaves)
- 1/2 tsp baking soda (optional, for color and softening)
- Salt to taste
- Water
Instructions
Boil the soaked beans with the sorghum leaves in a large pot until the beans are half-cooked and the water has turned deep wine-red.
Remove the leaves (or leave them in for more color).
Add the washed rice to the pot with the beans. Add more water if necessary; it should be about an inch above the rice.
Add salt and baking soda if using.
Cover tightly and simmer on low heat until the rice and beans are tender and the water is fully absorbed.
Fluff with a fork and serve with traditional accompaniments.
Cook's Tips
“Waakye is incomplete without Shito (black pepper sauce), wele (cowhide) stew, and spaghetti (talalia). If you can't find sorghum leaves, you can omit them, though the color will be different.”
