Ghanaian Waakye

Soak the black-eyed peas in plenty of cool water overnight. Drain and rinse them before cooking.

Place the sorghum leaves and 6 cups water in a large pot. Bring to a boil, then simmer over medium-low heat for 10 minutes, until the liquid turns a deep burgundy-brown.

Add the drained peas and optional baking soda. Simmer gently for 25 to 30 minutes, until the peas are partly tender but still hold their shape.

Remove and discard the sorghum leaves. Stir in the rinsed rice and salt. The cooking liquid should cover the rice by about 1 inch; add a little hot water if necessary.

Bring the pot back to a gentle boil. Cover tightly, reduce the heat to low, and cook for 20 minutes without repeatedly lifting the lid.

Fold the rice and beans gently from the bottom. Cover and steam for another 8 to 10 minutes, until the rice is tender and the peas are creamy inside but intact.

Remove from the heat and rest, covered, for 10 minutes. Fluff gently and serve warm with gari, shito, boiled eggs, or fried plantain as desired.