Waakye — Ghanaian Rice and Black-Eyed Peas Cooked with Sorghum Leaves

Drain the soaking water. Bring the black-eyed peas to a boil with 1,500 ml fresh water and the sorghum leaves. Skim off any foam and cook for 40 minutes, until the water turns reddish brown and a pea can be crushed between your fingers.

Use tongs to remove the leaves one at a time and discard them. Check the water level: 800 ml should remain for cooking the rice. If there is less, add hot water.