Waakye — Ghanaian Rice & Beans with Eggs

Ingredients

• 1 cup long-grain rice, rinsed
• ¾ cup dried black-eyed peas or red cowpeas, soaked overnight
• 4 dried sorghum (waakye) leaves, or ½ tsp baking soda plus 1 tbsp beet powder for color
• 4 Eggs, cooked and halved
• 3 cups water, plus more for the beans
• 1 tsp salt
• 2 tbsp shito or other chili paste
• 1 tomato, diced
• ½ small onion, slivered

Method

1. Boil the soaked beans with the sorghum leaves in plenty of water until the skins loosen and the liquid runs deep burgundy, 30–35 minutes. Fish out the leaves and squeeze them against the pot before discarding.
2. Drain, reserving the red cooking liquid. Return the beans to the pot with the rice, salt, and enough of that liquid to sit 1 inch above the grains.
3. Cover tightly and cook over the lowest heat 20 minutes without lifting the lid, then rest off the heat 10 minutes. Fluff with a fork — the grains should be separate and stained the color of old brick.
4. Pile into bowls and top with the Eggs, a spoonful of shito, and the diced tomato and onion tossed with a pinch of salt. Waakye reheats beautifully, which is why every cook makes too much on purpose.