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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.
4
Servings
45 min
Preparation
Intermediate
Rice
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
Join me and let's see how to make Sorghum and Rice Dish
Instructions:
- Rinse and soak sorghum leaves, millet leaves, and sorghum millet separately.
- Boil rice with sorghum millet, baking soda, and salt until the water turns brown.
- Add sorghum leaves and millet leaves to the boiling rice.
- Cook until the rice is done and the leaves are tender.
- Serve with black-eyed peas and your preferred protein.
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