Entree: Ghana – Accra & Coastal Ghana – Waakye (Rice and beans cooked with sorghum or millet leaf)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 cup (200 g) dried black-eyed peas or cowpeas
- 1/4 cup (5 g) dried sorghum or millet leaves (traditional "waakye" leaves), tied in cheesecloth (see note)
- 2 cups (370 g) long-grain parboiled rice (uncooked), rinsed until water runs clear
- 4 cups (960 ml) water, plus more as needed
- 2 tbsp (30 ml) red palm oil (pito oil) or vegetable oil
- 1 medium onion, chopped
- 1/2 tsp (2 g) baking soda (helps soften beans; optional)
- 1 tsp (6 g) kosher salt, or to taste
- 4 large eggs, approx. 2 oz (57 g) each, hard-boiled and peeled (for serving)
- Optional accompaniments (not required): shito (Ghanaian pepper sauce), gari, fried plantain, stew (listed here as suggestions)

Instructions

1. Rinse the dried black-eyed peas/cowpeas and soak overnight in plenty of water, or do a quick soak by boiling for 2 minutes then letting sit, covered, for 1 hour; drain.
2. In a large heavy pot, heat the red palm oil over medium heat and sauté the chopped onion until translucent, about 4–5 minutes.
3. Add the drained peas, tied bundle of dried sorghum/millet leaves (waakye leaves) and baking soda (if using), then pour in 3 cups (720 ml) water. Bring to a boil, then reduce to a simmer and cook until the peas are just tender but not fully soft, approximately 20–30 minutes depending on age of beans. Retain the cooking liquid.
4. Remove and discard the tied waakye-leaf bundle. Stir in the rinsed rice and add enough reserved cooking liquid (and additional water if needed) to reach a total of about 3 1/2 to 4 cups (840–960 ml) liquid for the pot; stir once, bring to a simmer.
5. Cover tightly, reduce heat to low, and cook until rice is tender and liquid is absorbed, 18–25 minutes. Do not lift the lid during this time. If using a pot that steams unevenly, check at 18 minutes and add a few tablespoons of water if needed.
6. Remove pot from heat and let rest, covered, for 10 minutes. Fluff gently with a fork, taste and season with additional salt if required.
7. Serve waakye hot with hard-boiled eggs halved (4 eggs), and traditional accompaniments such as shito, stew, fried plantain or gari as desired. Note: If dried sorghum/millet leaves are unavailable, some cooks substitute 1 tbsp baking soda in the bean soak plus 1–2 tbsp red palm oil to help mimic the color and flavor.