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Sorghum and Rice Dish

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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.

Recipe Summary

Preparation

45 min

Servings

4

Difficulty

Intermediate

Ingredients

Instructions

1

Step 1

Rinse and soak sorghum leaves, millet leaves, and sorghum millet separately.
2

Step 2

Boil rice with sorghum millet, baking soda, and salt until the water turns brown.
3

Step 3

Add sorghum leaves and millet leaves to the boiling rice.
4

Step 4

Cook until the rice is done and the leaves are tender.
5

Step 5

Serve with black-eyed peas and your preferred protein.

Tips for this recipe

Here are some useful tips to perfectly prepare Sorghum and Rice Dish and get the best results.

  • Always use fresh ingredients for the best flavor
  • Prepare all ingredients before starting to cook
  • Monitor temperature during cooking to prevent burning

Variations of this recipe

Try these delicious variations of Sorghum and Rice Dish to give a different touch to your preparation.

  • Vegetarian version: substitute meat with plant proteins like tofu or legumes
  • Spicy version: add chili peppers or spicy spices to taste
  • Healthy version: reduce oil and increase vegetables

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