Waakye Leaves (Sorghum Leaves) – Ghanaian Rice Colouring, 5oz

Waakye Leaves

Dried red sorghum leaves. The reason waakye is that deep reddish brown and not just rice and beans.

This is a natural colouring, not a seasoning. It contributes very little flavour and everything to the look, and in Ghana rice that has not been coloured with it is simply not waakye.

How to use it

1. Rinse a few leaves.
2. Boil them in the water you are about to cook your rice and beans in, for about ten minutes, until the water turns deep red.
3. Remove the leaves. They do not get eaten.
4. Cook the rice and beans in that coloured water as normal.

A note on the potash

Many waakye recipes add a small pinch of akanwu or kanwa along with the leaves. It shifts the colour from reddish to a deeper brown and helps the beans soften. Optional, but it is what the roadside sellers do.

What to serve with it

Shito, gari, boiled egg, spaghetti, fried plantain and a little stew. Waakye is a plate that keeps adding things to itself.

Product details

• Also known as: waakye leaves, sorghum leaves, red leaves, Sorghum bicolor
• Size: 5oz pack
• Storage: Sealed, cool and dry. Keeps well.

Shipped from Nexxtmart to anywhere in the United States.