Waakye

Ingredients

• 1 cups Black Eyed Peas
• 1 cups Jasmine Rice
• 2 pcs Dried Sorghum Leaves
• 1 pcs Onion
• 1 tbsp Vegetable Oil
• 1.5 tsp Kosher Salt
• 2 tbsp Shito
• 1 pcs Lime

Method

1. Thinly slice {onion} for serving, then hold it in cold water so it stays crisp and sharp.
2. Put {black_eyed_peas} in a medium pot with {dried_sorghum_leaves}, water, and a generous pinch of {kosher_salt}. Bring to a boil over medium-high heat, then simmer until the beans are nearly tender and the liquid is deep red-brown.
3. Rinse {jasmine_rice} in several changes of cold water until the water runs almost clear so the grains cook distinct, not gluey.
4. Remove the {dried_sorghum_leaves}, then stir the drained {jasmine_rice} into the beans with {vegetable_oil} and more {kosher_salt}. Add enough hot water to sit just above the grains, cover tightly, and cook over low heat until the rice is tender and stained evenly.
5. Take the pot off the heat and let the {black_eyed_peas} and {jasmine_rice} steam covered until the grains finish relaxing and the pot smells nutty and warm.
6. Fluff the {black_eyed_peas} and {jasmine_rice} gently with a fork, then serve with drained {onion}, {shito}, and a squeeze of {lime} for brightness.