Waakye

Name: Waakye
Prep time: 12 h
Cook time: 1 h 15 min
Total time: 13 h 15 min
Ingredients: 1 cup whole grain sorghum; 5 waakye leaves (sorghum leaves); 1 tablespoon canola oil; ¾ cup onion, finely diced; 1 tablespoon garlic, minced; 1 teaspoon crushed red pepper; 3 cups beef stock, no salt added; ½ teaspoon baking soda; 1 15-ounce can black-eyed peas, drained; Salt, to taste

Prep Time

12 Hours

Make Time

1 Hours 15 Minutes

Yield

4-6 Servings

Sorghum Form

Whole Grain

Waakye originated in northern Ghana, an area known for growth of sorghum, rice and beans. In Ghana, waakye is a staple breakfast dish often eaten with other accompaniments and sides like salad, noodles, fish, eggs and a spicy fermented fish sauce called shito.
Street carts across Ghana cook rice with black-eyed beans, sorghum leaves and limestone or baking soda to bring out the natural red pigment in the sorghum leaves, which give this dish its color.

This version celebrates the traditional use of sorghum leaves and sorghum as a grain in place of rice. This results in a beautifully hearty and rich dish that is perfect for any time of day as a stand-alone dish or as a base for a meal with your favorite proteins and accompaniments.

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Ingredients

1 cup whole grain sorghum
5 waakye leaves (sorghum leaves)
1 tablespoon canola oil
¾ cup onion, finely diced
1 tablespoon garlic, minced
1 teaspoon crushed red pepper
3 cups beef stock, no salt added
½ teaspoon baking soda
1 15-ounce can black-eyed peas, drained
Salt, to taste

Instructions

Rinse the sorghum and place it into a container with enough water to cover it. Allow the sorghum to soak overnight in the refrigerator.
Rinse the sorghum leaves under cold water to remove any dirt or residue
Place a Dutch oven over medium high heat, add the oil to the pan.
Once preheated, add the onion to the pan and sauté, stirring constantly until the onion is tender and translucent, about 5 minutes.
Add the garlic and crushed red pepper to the pan and continue cooking until the garlic is soft and fragrant, about 2 more minutes.
Drain the sorghum and add it to the pan, stirring quickly to coat with the fat in the pan.
Add the beef stock and sorghum leaves to the pan along with the baking soda, allow to simmer for 45 minutes.
Drain and rinse the black-eyed peas, and add to the pot with the sorghum.
Cook for 15 minutes, or until the sorghum is tender and the beans are soft.
Taste and season with salt.
Serve warm with grilled meats, salad, eggs or as a side for your favorite meals.