Waakye

Rice and beans cooked with sorghum leaves until deep red-brown.

Ingredients

• 2 cups Rice
• 1 cup Black-eyed peas
• 6 Sorghum leaves
• 1 Onion
• 2 tsp Salt
• 6 cups Water
• ¼ tsp Baking soda

Method

1. Soak the beans — Soak the black-eyed peas overnight, then drain.
2. Colour the water — Boil the sorghum leaves with baking soda for 10 minutes until the water turns deep red, then strain.
3. Cook the beans — Simmer the beans in the coloured water for 40 minutes until nearly tender.
4. Add the rice — Stir in the washed rice and salt and add water to cover by two fingers.
5. Steam — Cover and cook on low heat for 25 minutes until the liquid is absorbed.
6. Waakye is ready — Fluff and serve with stew, fried plantain and boiled egg.

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• Kelewele