Waakye

Preparation

1. Soak the black-eyed peas in plenty of cold water overnight. The beans will swell significantly. Drain and rinse before cooking.
2. Wash the dried sorghum leaves thoroughly and place them in a saucepan with 400ml of water. Bring to a boil and simmer for 10 minutes until the water turns deep reddish-purple. You can also add the leaves directly to the beans pot.
3. Place the soaked, drained beans in a large pot. Pour in the sorghum-leaf water plus enough additional water to cover the beans by 5cm. Add the baking soda and the sorghum leaves themselves. Bring to a boil, reduce to a simmer, and cook uncovered for 30–40 minutes, topping up water as needed, until the beans are about 80% cooked — tender but with a slight resistance.
4. Rinse the rice until the water runs clear. Remove the sorghum leaves from the pot and discard. Add the rinsed rice and salt to the beans. Stir gently to combine. The liquid level should sit about 2cm above the rice-and-beans level; add a little more water if needed.
5. Bring to a boil, then reduce heat to low. Cover tightly and cook for 25–30 minutes without lifting the lid. Stir gently once at the 15-minute mark. When all liquid is absorbed and both rice and beans are tender, the waakye is done. Stir in coconut oil if using. Serve warm.