Waakye

Ingredients6

• dried black-eyed peas200 g
• long-grain rice300 g
• dried sorghum or millet leaves (waakye leaves)15 g
• salt1 tsp
• vegetable oil1 tbsp
• water1.4 L

Method

1. Rinse the black-eyed peas, cover with water, and soak for at least 8 hours or overnight, then drain.
2. Rinse the sorghum or millet leaves, place them in a pot with 1.4 L water, and boil for 10 minutes until the water turns reddish-brown. Remove the leaves.
3. Add the drained beans and salt to the colored water and simmer until the beans are nearly tender, about 35–40 minutes.
4. Rinse the rice, stir it into the pot with the oil, and add a little hot water if the liquid barely covers the grains.
5. Cover and cook on low heat until the rice is tender and the liquid is absorbed, about 20–25 minutes.
6. Fluff gently, rest covered for 5 minutes, and serve hot.