Description
A traditional Ghanaian dish made with black-eyed peas and jasmine rice, cooked together with sorghum leaves for a distinctive reddish-brown color.
Ingredients
Scale
- 1½ cups (275g) dried black-eyed peas, soaked overnight
- 2 cups (400g) jasmine rice
- 4–6 dried sorghum leaves
- ½ teaspoon baking soda (optional)
- 1 teaspoon salt
- 5 cups (1.2 liters) water
- Shito sauce (to serve)
- Gari (to serve)
- 1–2 hard-boiled eggs, halved (to serve)
- Cooked spaghetti (to serve)
- ½ avocado, sliced (to serve)
- Kelewele (to serve)
- Fried fish or fried chicken (optional)
- Fresh tomato and onion salad (optional)
Instructions
- Soak the beans overnight in cold water, then drain and rinse.
- Prepare the sorghum leaves by rinsing, boiling in water to extract color, and simmering for 15–20 minutes.
- Cook the beans by adding them to a pot with the reddish-brown sorghum water, baking soda, and salt.
- Add the rinsed jasmine rice once the beans are tender, and cook covered for 18–22 minutes.
- Rest the rice and beans covered for 10 minutes after cooking.
- Build the plate with waakye and accompaniments like shito sauce, gari, boiled eggs, spaghetti, avocado, and kelewele.
Notes
Sorghum leaves are essential for this dish. Make larger batches for meal prep as it keeps well in the fridge and can be frozen.
- Prep Time: 480 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ghanaian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg