Waakye

Experience the vibrant flavors of Ghana with Waakye, a hearty dish of rice and black-eyed peas infused with the earthy essence of sorghum leaves. Perfect for a comforting weeknight dinner or a festive gathering.

• 2 cups rice
• 1 cup red leaves of sorghum or dried leaves
• 1 teaspoon salt
• 4 cups water
• 1 can black-eyed peas
• 1 tablespoon palm oil

Method

1. 1

   Rinse the rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a large pot, combine the rinsed rice, sorghum leaves (or dried leaves), salt, and water.

3. 3

   Bring the mixture to a boil over high heat, then reduce to low heat, cover, and let it simmer for about 30-40 minutes until the rice is cooked and the liquid is absorbed.

4. 4

   While the rice is cooking, prepare the black-eyed peas according to the instructions on the can (usually just heating them in a pot).

5. 5

   Once the rice is done, remove it from heat and let it sit covered for another 10 minutes.

6. 6

   Fluff the rice with a fork and mix in the cooked black-eyed peas and palm oil (if using).

7. 7

   Serve the waakye warm, typically with your choice of sides like fried plantains, boiled eggs, and stews.