Waakye
Rice and black-eyed beans cooked with sorghum leaves, which turn it deep red.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: daSupremo · CC BY-SA 4.0