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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

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