An efficient version using canned black-eyed peas and baking soda to mimic the sorghum leaf color.
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Rinse the white rice thoroughly under cold water until the water runs clear to remove excess starch.
In a large pot, bring 4 cups of water to a boil over medium-high heat.
Add the baking soda to the boiling water; it will fizz slightly. This reacts with the rice and peas to create the signature deep reddish-brown color.
Stir in the rinsed rice, salt, and vegetable oil, then reduce the heat to medium-low.
Add the canned black-eyed peas to the pot and stir gently to combine everything.
Cover the pot with a tight-fitting lid and simmer for 15 to 20 minutes until the water is fully absorbed and the rice is tender.
Turn off the heat and let the rice sit covered for 5 minutes to steam through.
Fluff the Waakye with a fork and serve hot with Shito, boiled eggs, and spaghetti if desired.
