Waakye

Ingredients

• 1 cups dry of black-eyed peas
• 3 cups dry of white rice
• 6 1/4 cups of water to cook the beans and rice
• A pinch of salt
• 1/2 tsp baking soda (if you are not using the stems it will be about 2 tsp)
• 6 sorghum stems
• 2 tbsp coconut oil (optional)

Instructions

1. 1

   Soak the beans overnight.

2. 2

   The next day wash and drain the beans.

3. 3

   --- Waakye with Sorghum Stems ---

4. 4

   In a large pot, cook the beans with the sorghum stems at medium-low with 4 cups of water.

5. 5

   Make sure to leave a crack when closing the pot so that the water does not boil over onto the stoves

6. 6

   After about 10 minutes add 1/2 tsp of baking soda.

7. 7

   Let the beans cook for another 10 minutes. At this point, add in your rice, the rest of the water (2 1/4 cups) and mix evenly

8. 8

   Let the pot come to a boil.

9. 9

   Once it has come to a boil, turn the heat to low, cover the pot with aluminium foil and let it cook at low heat for about 30 minutes

10. 10

    After the 30 minutes has passed, check on the waakye to see how well the rice has cooked. Add in some coconut oil if you like and then cover the pot till the rice is done. Should take another 15-20 minutes.

11. 11

    --- Waakye without Sorgum Stems ---

12. 12

    Cook the soaked beans at medium-low with 4 cups of water for 10 minutes.

13. 13

    After 10 minutes, add in 2 tsp of baking soda.

14. 14

    Let the beans cook for another 10 minutes. At this point, add in your rice, the rest of the water (2 1/4 cups) and mix evenly.

15. 15

    Let the pot come to a boil.

16. 16

    Once it has come to a boil, turn the heat to low, cover the pot with aluminium foil and let it cook at low heat for about 30 minutes

17. 17

    After the 30 minutes has passed, check on the waakye to see how well the rice has cooked. Add in some coconut oil if you like and then cover the pot till the rice is done. Should take another 15-20 minutes.