2 cups rice
1 cup red beans or black-eyed peas, or any kind of beans or peas
4 dry sorghum leaves (or 1 teaspoon of baking soda)
Salt to taste
10 cups of water
1- Wash and soak the beans in water for 3–4 hours.
2- Drain the beans and place them in a large pot of water.
3- Bring the mixture to a boil and let it cook for about 45 minutes.
4- Wash the sorghum leaves.
5- Cut the leaves 3 to 4 inches, toss them in with the boiling beans, and allow them to cook together.
6- If sorghum leaves are not available, add a teaspoon of baking soda to give the Waakye its characteristic colour.
7- Remove the sorghum leaves from the beans after 5 minutes.
8- Wash the rice and add to the beans in the pot, along with more water.
9- Allow the mixture to cook for 15–20 minutes (or until the beans are tender and the rice is cooked and all liquid has been totally absorbed).
10- Be sure that the mixture does not burn and keep stirring while it cooks.
11- Season with salt. Serve the dish with pepper sauce and boiled egg and/or a stew of fish, chicken, beef, or vegetables