Waakye
Rice and beans cooked with millet leaves.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Extract the Color: Rinse the dried millet leaves. Boil them in a large pot of water with the baking soda until the water turns a deep, rich burgundy color.
- 2
Cook the Beans: Remove and discard the leaves. Add the washed beans to the colored boiling water. Cook for 30-40 minutes until the beans are tender but not mushy.
- 3
Add the Rice: Rinse the rice thoroughly and stir it into the pot with the cooked beans. Ensure the water level is about an inch above the rice/bean mixture; add hot water if necessary.
- 4
Season and Simmer: Add salt to taste. Bring to a rapid boil, then reduce the heat to the lowest setting.
- 5
Steam: Cover tightly and steam for 20 minutes until all the liquid is absorbed and the rice is fluffy. Serve with Shito (black pepper sauce) and fried plantains.
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