How to make it
5 steps. Take it one step at a time.
Rinse the soaked beans
Rinse the soaked beans and place them in a large pot with 6 cups of water and the dried sorghum leaves. Bring to a boil at 100°C (212°F).
Reduce heat and simmer
Reduce heat and simmer for 30-40 minutes until the beans are tender and the water has turned a deep wine/red color from the leaves.
40 minWash the rice thoroughly
Wash the rice thoroughly and add it to the pot with the beans and leaf-infused water. Add salt and stir.
If the water is too low
If the water is too low, add a little more hot water so it sits about 1 inch above the rice. Cover tightly and cook on low heat for 15-20 minutes until the rice is tender and the water is absorbed.
20 minRemove and discard the sorghum leaves
Once cooked, remove and discard the sorghum leaves. Fluff the rice and beans together with a fork.
A little kitchen wisdom
The deep color of Waakye comes specifically from the dried sorghum leaves (waakye leaves). If you cannot find them, you can use a tiny pinch of baking soda to help soften the beans, though you won't get the same color. Always serve with Shito (black pepper sauce) and fried plantains for the authentic experience.
