Pick over and rinse the black-eyed peas and soak them in 1 l cold water for 8 hours. Discard the soaking water.

Ingredients

• 300 gCowpeas, common (blackeyes, crowder, southern), mature seeds, raw
• 300 gBeverages, water, tap, drinking
• 8 gSorghum grain not counted – removed
• 1 gLeavening agents, baking soda
• 450 gRice, white, long-grain, regular, raw, unenriched
• 1,600 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Pick over and rinse the black-eyed peas and soak them in 1 l cold water for 8 hours. Discard the soaking water.
2. Put the peas in a pot with 1200 g water, the rinsed sorghum leaves and the baking soda. Bring to a boil and simmer with the lid ajar for 40 minutes until the peas are almost tender and the water is dark red-brown.
3. Add the rinsed rice, the remaining 400 g water and the salt, stir, cover and cook on low heat for 25 minutes until the rice absorbs the liquid.
4. Remove from the heat and rest for 10 minutes. Remove the sorghum leaves, fluff the waakye and divide into 5 portions.