Countries recipes

Recipe of Sorghum and Rice Dish

Recipe of Sorghum and Rice Dish

Experience the rich flavors of Ghana with this traditional Sorghum and Rice Dish. The combination of waakye leaves, rice, and millet leaves creates a unique and hearty meal. Enhanced with the nuttiness of sorghum millet and the protein-packed black-eyed peas, this dish is a celebration of Ghanaian culinary heritage.

Servings 4

Preparation 45 min

Cooking min

Calories kcal

How to Make Sorghum and Rice Dish

Instructions

Step 1

Rinse and soak sorghum leaves, millet leaves, and sorghum millet separately.

Step 2

Boil rice with sorghum millet, baking soda, and salt until the water turns brown.

Step 3

Add sorghum leaves and millet leaves to the boiling rice.

Step 4

Cook until the rice is done and the leaves are tender.

Step 5

Serve with black-eyed peas and your preferred protein.

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Ingredients

1 cup sorghum leaves (waakye leaves), dried and soaked
2 cups rice
1 cup millet leaves (optional), dried and soaked
1 can black-eyed peas, drained
2 tablespoons sorghum millet (waakye millet), soaked in water
1 teaspoon baking soda
Salt to taste