Traditional Ghanaian Waakye

1. 1

   Clean the sorghum leaves well, place them in a pot of hot water, and allow them to steep for a minimum of 4 hours or overnight so the rich red color is released.

2. 2

   Give the black-eyed beans a good rinse with salt, then let them sit in clean water for 45 minutes to 1 hour to help minimize gas. Pour off the water.

3. 3

   Place the beans in a pot, submerge them in water, and simmer until they are soft. Avoid adding any salt until they are completely done cooking.

4. 4

   Mix the baking soda into the soaking sorghum leaves, which will help deepen the dark red hue.

5. 5

   Put the washed Jasmine rice into the pot containing the soft beans, then pour the dark red liquid from the sorghum leaves over them.

6. 6

   Mix in salt to taste along with the coconut oil. Stir the ingredients thoroughly and assess the liquid depth, pouring in additional sorghum liquid or fresh water to achieve your desired consistency.

7. 7

   Lay parchment paper over the top of the pot and seal it with a tight lid. Bring the mixture to a boil, then lower the heat to a simmer, cooking until the rice becomes soft and the liquid is entirely gone.

Recipe by @Sweet Adjeley on YouTube. See the original for their notes and tips.