Traditional Ghanaian Waakye
The classic street-style rice and beans cooked with dried sorghum leaves for a deep burgundy color.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Dried black-eyed peas
- 3 cups Long grain white rice
- 10 pieces Dried sorghum leaves (Waakye leaves)
- 1/2 teaspoon Baking soda (optional for color enhancement)(optional)
- 8 cups Water
- 2 teaspoons Salt
- 1 tablespoon Coconut oil(optional)
- 1 piece Vegetable bouillon cube
Instructions
- 1
Rinse the black-eyed peas thoroughly and soak them in water for at least 4 hours or overnight to reduce cooking time.
- 2
Place the soaked beans in a large pot with 6 cups of water and add the dried sorghum leaves, ensuring they are submerged.
- 3
Bring the beans to a boil and cook until they are halfway tender, which usually takes about 30 to 40 minutes.
- 4
Once the water has turned a deep burgundy color from the leaves, remove the sorghum leaves from the pot and discard them.
- 5
Wash the rice thoroughly until the water runs clear, then add the rice to the pot with the beans.
- 6
Add the remaining 2 cups of water, salt, bouillon cube, and baking soda if you want a deeper color.
- 7
Stir the mixture once, cover tightly with a lid or foil, and simmer on low heat for 20-25 minutes until the water is fully absorbed and the rice is fluffy.
- 8
Fluff the Waakye with a fork and serve hot with shito (black pepper sauce), boiled eggs, and wele stew.
Ratings & Reviews
No ratings yet
