Waakye

Name: Waakye
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 cup dried black-eyed peas, soaked; 8 dried sorghum leaves, rinsed; 2 cups long-grain white rice, rinsed; 6 cups water; 1 tsp salt

A classic Ghanaian rice and bean dish simmered with dried sorghum stalk leaves, imparting a signature reddish-brown hue and earthy flavor.

60 minMediumServes 4380 cal/serving

West AfricanDinnerStovetopVeganVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 cup dried black-eyed peas, soaked
8 dried sorghum leaves, rinsed
2 cups long-grain white rice, rinsed
6 cups water
1 tsp salt

Instructions

1

In a large pot, bring 6 cups water to a boil over medium-high heat.
2

Add 8 rinsed dried sorghum leaves and 1 cup soaked dried black-eyed peas to the pot.
3

Cover and simmer for 25 minutes until the peas are partially cooked and the water turns deep red.
4

Remove and discard dried sorghum leaves.
5

Stir in 2 cups rinsed long-grain white rice and 1 tsp salt.
6

Cover tightly, reduce heat to low, and cook for 20 minutes until the rice is tender.

Questions

How long does Waakye keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Waakye?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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