Name: Traditional Ghanaian Waakye with Shito
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 2 cups Long-grain rice; 1 cup Black-eyed peas (or kidney beans); 5 pieces Dried sorghum leaves (waakye leaves); 1 whole Onion; 1 tsp Salt; 6 cups Water; 0.5 cup Shito (Ghanaian hot sauce); 0.5 cup Gari (toasted cassava flakes)

LunchDinnerMeal Prep

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Long-grain rice	2 cups	338	7g	74g	1g
Black-eyed peas (or kidney beans)	1 cup	56	4g	10g	0g
Dried sorghum leaves (waakye leaves)	5 pieces	4	0g	1g	0g
Onion	1 whole	11	0g	3g	0g
Salt	1 tsp	0	0g	0g	0g
Water	6 cups	0	0g	0g	0g
Shito (Ghanaian hot sauce)	0.5 cup	3	0g	1g	0g
Gari (toasted cassava flakes)	0.5 cup	41	0g	10g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Long-grain rice	2 cups	338	7g	74g	1g
Black-eyed peas (or kidney beans)	1 cup	56	4g	10g	0g
Dried sorghum leaves (waakye leaves)	5 pieces	4	0g	1g	0g
Onion	1 whole	11	0g	3g	0g
Salt	1 tsp	0	0g	0g	0g
Water	6 cups	0	0g	0g	0g
Shito (Ghanaian hot sauce)	0.5 cup	3	0g	1g	0g
Gari (toasted cassava flakes)	0.5 cup	41	0g	10g	0g

Directions

Step 1
Soak black-eyed peas overnight or for at least 4 hours. Drain and rinse.
Step 2
Place soaked beans, sorghum leaves, and half an onion (halved) in a pot with 4 cups of water. Boil until beans are almost tender (about 45-60 minutes).
Step 3
Remove sorghum leaves and onion. Add the washed rice and salt to the pot with the beans. If needed, add more water to ensure rice is covered by about an inch.
Step 4
Bring to a boil, then reduce heat to low, cover tightly, and cook for 25-30 minutes until rice and beans are tender and liquid is absorbed.
Step 5
Fluff with a fork. Serve hot with Shito and gari, and optionally with a side of stew or fried fish.