Ghanaian Rice and Black-Eyed Peas Cooked with Sorghum Leaves

What you need

• 340 g (2 cups) dried black-eyed peas, rinsed, no soaking needed
• 2 tsp baking soda
• 20 g (3/4 oz) dried waakye leaves, dried sorghum leaf sheaths, give the red-brown color
• 400 g (2 cups) parboiled long-grain rice, rinsed until the water runs clear
• 2 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Put the peas in a large heavy pot with 1.5 l (6 cups) of water and the baking soda.

2. 2

   Bring to a boil over high heat, then reduce to medium and simmer for 20 min.

3. 3

   Rinse the leaves, add them to the pot and keep simmering until the peas are tender, 15 min more. Top up with boiling water if the pot runs dry.

4. 4

   Stir in the salt. The water should now be deep red-brown.

5. 5

   Add the rinsed rice and stir once. The liquid should sit about 2 cm (1 in) above the rice and peas, so add boiling water or ladle some out to match.

6. 6

   Cover tightly, with a sheet of foil under the lid if it does not seal well. Cook over low heat until the rice is tender and the water is absorbed, 20-25 min. Do not lift the lid.

7. 7

   Take the pot off the heat and rest, covered, for 5 min.

8. 8

   Remove the leaves and fluff the waakye gently with a fork before serving.

Imported from tilda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.