Waakye (Ghanaian Rice and Beans)

Method

1. 1

   Rinse the soaked black-eyed peas, then add them to a large pot with the sorghum leaves and enough water to cover generously.

2. 2

   Bring to a boil, then reduce to a simmer and cook until the beans are nearly tender but still holding their shape, about 30 minutes.

3. 3

   Stir in the rice and enough water to sit level with the rice and beans; cover and simmer until both are fully tender and the pot has turned deep burgundy, about 20 minutes.

   💡 No sorghum leaves? A teaspoon of baking soda gives the same burgundy color with a gentler flavor.

4. 4

   Fish out and discard the leaves, then uncover and let any extra water steam off over low heat until the rice is dry and fluffy.

5. 5

   Meanwhile, boil the eggs to a firm yolk, about 8 minutes, and cook the spaghetti in salted water; drain both and set aside.

6. 6

   Peel the eggs and halve or slice them.

7. 7

   Build the plate: a mound of waakye, a spoon of gari, a tangle of spaghetti, the egg, and shito on the side.

   💡 The mismatched pile IS the dish — a tidy waakye plate is a wrong waakye plate.