Authentic Ghana Waakye Rice and Beans

1. 1

   Wash the black-eyed beans, then submerge them in water for 3 hours minimum, or overnight, to shorten their cooking duration.

2. 2

   Place the soaked beans and clean sorghum leaves into a large pot, pouring in water until it rises a few inches above the beans. Bring the liquid to a boil and cook until the beans start softening, which should take roughly 30 to 40 minutes; during this time, the sorghum leaves will turn the water a dark reddish-purple shade. If sorghum leaves cannot be found, stir in the baking soda instead to assist in softening the beans.

3. 3

   Rinse the rice several times until its rinsing water is clear, then stir it into the pot containing the partially softened beans. Stir in the coconut oil along with salt to taste.

4. 4

   Make sure that the liquid sits roughly an inch higher than the rice and beans. Bring the pot to a boil, then cover with a tight lid, lower the heat, and let it simmer for 20 to 25 minutes until the rice and beans are tender and the water has been completely absorbed.

5. 5

   Take out and throw away the sorghum leaves, gently stir the rice and beans with a fork to fluff them, and serve while hot alongside traditional sides such as shito, tomato stew, hard-boiled eggs, or talia.

Recipe by @sweetadjeley on TikTok. See the original for their notes and tips.