Waakye (Rice and Beans)

Ingredients

• 1.5 cups Rice
• 1 cup Black-Eyed Peas
• 1 cup Waakye Leaves (Dried Sorghum Leaves)
• 1 medium Onion
• 2 tbsp Palm Oil
• 1 tsp Salt
• 4 cups Water

Instructions

1. 1Place the 1 cup of black-eyed peas in a bowl and cover with water. Let them soak for at least 4 hours or overnight. Drain and rinse the soaked black-eyed peas.
2. 2Measure the 1.5 cups of rice and rinse it under cold water until the water runs clear. Set aside.
3. 3In a large heavy-bottomed pot, combine the rinsed 1.5 cups of rice, the rinsed 1 cup of black-eyed peas, the 1 cup of Waakye Leaves, the 1 medium onion (chopped), and the 1 tsp of salt.
4. 4Add the 4 cups of water to the pot. Stir everything together.
5. 5Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 45 to 60 minutes. Stir occasionally to prevent the rice and beans from sticking to the bottom of the pot. The dish is ready when the rice and beans are tender and all the water has been absorbed.
6. 6Carefully remove and discard the 1 cup of Waakye Leaves from the pot. Stir in the 2 tbsp of palm oil until it is well combined.
7. 7Serve the Waakye hot.

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