Rinse beans and drain and set aside
In a pot add your washed beans, 2 cups of water, sorghum leaves if using and baking soda. Cover your beans and bring to boil then reduce to simmer and cook for about an hour or until your beans are tender.
Top up your beans with 2 more cups of water once the water has almost evaporated, at around 30 minutes.
After the beans are tender and fully cooked, remove the sorghum leaves (if you used them).
Rinse your jasmine rice with water until it runs almost clear. Pour water over your rice and pour the water off several times to rinse.
Add your rice to your beans and top with ¾ cup to 1 cup of water. Add your salt and adjust to taste. Your water should taste salty, but not over salted (i.e. to taste). The waakye has lots of toppings so if you under salt, toppings like Shito and your stew can save you. The amount of water you add just depends on how much water evaporated while cooking your beans, it is better to start with slightly less water and add a bit more later if necessary.
Bring your rice and bean mixture or medium heat until lightly boiling then reduce to very low, cover and let cook.
After 15 minutes give it a stir so it does not burn, cover and continue cooking on low.
After another 15 minutes Give it it a stir to prevent burning and to distribute beans and liquid. I cover with parchment paper, cover with the lid of the pot again and cook for a final 10 minutes.
If your rice seems under done, but not all the water has evaporated, just cover and continue cooking on low. If the rice seems under done but it is very dry, add ¼ cup of water, cover, and keep cooking in 10 minute increments on very low until done.
Stir your coconut oil into your waakye, this is optional but add nice flavour, your waakye, make sure your rice is cooked and serve with all your sides!
Thanks so much for providing us with these awesome recipes. Not to mention, you have added ACTUAL measurements. 🙏🏾🙏🏾