Authentic Ghanaian Waakye
A classic Ghanaian breakfast or lunch dish of rice and beans cooked with dried sorghum leaves for a distinct deep reddish-brown color.
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Ingredients
- 2 cups Dried Black-eyed beans
- 3 cups Long grain white rice
- 10 pieces Dried Sorghum leaves (Waakye leaves)
- 8 cups Water
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Baking soda (optional for softening)(optional)
- 1 tablespoon Coconut oil(optional)
- 1 inch piece Ginger(optional)
Instructions
- 1
Rinse the black-eyed beans thoroughly and soak them overnight to reduce cooking time.
- 2
Wash the dried sorghum leaves and cut them into 4-inch pieces.
- 3
In a large pot, add the beans, sorghum leaves, and 8 cups of water; bring to a boil.
- 4
Cook the beans until they are halfway tender and the water has turned a deep wine/purple color from the leaves.
- 5
Remove the sorghum leaves from the pot once the desired color is achieved, or leave them in for a deeper hue.
- 6
Wash the rice thoroughly until the water runs clear, then add it to the pot with the beans.
- 7
Add salt, coconut oil, and baking soda if using; ensure the water level is about an inch above the rice/beans mixture.
- 8
Cover tightly and simmer on low heat for 20-30 minutes until the rice is tender and the water is fully absorbed.
Nutrition per Serving
420
Calories
14g
Protein
82g
Carbs
4g
Fat
9g
Fiber
2g
Sugar
580mg
Sodium
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