morsels45

morsels45 said

Waakye

Rice and beans cooked with sorghum leaves until the whole thing goes red-brown.

Waakye
Photo: daSupremo, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make waakye

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With sorghum leaves

70 minutes · serves 6 · Easy

What you need

  • 200g black-eyed beans, soaked
  • 400g long grain rice
  • 6 dried sorghum leaves
  • 0.5 tsp bicarbonate of soda
  • Salt
  • Oil

What you do

  1. 1Boil the beans with the sorghum leaves and the bicarbonate in plenty of water for 40 minutes. The water will turn deep red-brown.
  2. 2Fish the leaves out. The beans should be nearly tender.
  3. 3Add the rinsed rice and enough of the coloured water to sit 2cm above it. Salt.
  4. 4Boil until the water is level with the rice, then lid on, lowest heat, 20 minutes.
  5. 5Rest 10 minutes and fork through. Shito, gari and a boiled egg on the side make it the real thing.

Without the leaves

60 minutes · serves 4 · Very easy

What you need

  • Black-eyed beans
  • Rice
  • Salt

What you do

  1. 1Same method with plain water. It will be brown rather than red.
  2. 2Tastes close. Looks wrong to anybody who grew up with it.