Ghanaian Waakye

• 2 cupsrice
• 1 cupblack eyed peas
• 4 sheetsdried sorghum leaves
• 1 onion, diced
• 1 tspbaking soda

Instructions

1. 1

   Brown the rice in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook black eyed peas and dried sorghum leaves in the same pot until softened and fragrant.

3. 3

   Return the rice, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Ghanaian Waakye taste finished.