Waakye

Method

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1. Rinse the sorghum leaves and simmer them in the 1.5 litres of water with the bicarbonate of soda for 15 minutes. The water will turn a deep red-brown.

   Mark done Start 15 min timer

2. Lift out and discard the leaves, keeping the coloured water.

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3. Drain the soaked beans and add them to the coloured water. Simmer 40 minutes until nearly tender but still firm.

   Mark done

4. Add the salt and the rinsed rice. The liquid should sit about 2 cm above the rice — top up with hot water if not.

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5. Bring to a boil, then turn the heat to its lowest and cover tightly.

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6. Cook 25 minutes without lifting the lid.

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7. Take off the heat and rest, covered, for 10 minutes.

   Mark done Start 10 min timer

8. Fluff with a fork. The rice should be reddish-brown, dry and separate.

   Mark done

9. Serve with shito, gari, spaghetti, plantain, boiled egg and stew, taken in whatever combination you like.

   Mark done

Chef’s Tips

• The bicarbonate of soda is what draws the colour out of the leaves.
• Part-cook the beans first so they finish with the rice.
• Lid stays on for the full 25 minutes and the 10-minute rest.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Shito and gari
• Fried plantain
• A cold malt drink

Storage & Reheating

Refrigerate up to 3 days. Reheat covered with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.