Ghana / Main
Waakye
Rice and black-eyed beans cooked with sorghum leaves, which turn it deep red.
Ingredients
- Black-eyed beans, soaked overnight300 g
- Long-grain rice500 g
- Dried sorghum leaves10 g
- Baking soda1 pinch
- Plantain, ripe, to serve2
- Eggs, boiled, to serve6
- Gari, to serve150 g
- Shito sauce, to serve100 g
- Vegetable oil60 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rinse the sorghum leaves and boil them in a litre and a half of water for ten minutes; the water turns deep red.
Take the leaves out, add a pinch of soda and the beans and cook forty-five minutes, until nearly done.
Rinse the rice until the water runs clear and add it to the pot. The liquid should stand a finger above the rice.
Salt it, cover and cook twenty minutes on a low heat without stirring.
Take it off the heat, leave it covered ten minutes, then fluff it with a fork.
Fry slices of ripe plantain until caramel-coloured.
Serve with egg, gari, shito and plantain, all on one plate.
