Waakye Wanke Leaves - Red Sorghum

Waakye or Wakey is a popular Ghanaian dish made with rice and beans, typically black-eyed peas, cooked together with red sorghum leaves or stalks. The key ingredient that gives waakye its distinctive burgundy color and unique flavor is the red sorghum leaves, also known as waakye leaves or red sorghum leaves.

These leaves come from the sorghum plant, a type of cereal grain that is cultivated in many parts of Africa, including northern Ghana. The dried red leaves or stalks of the sorghum plant are added during the cooking process, imparting their vibrant color and earthy, slightly smoky taste to the rice and beans.

Waakye leaves are an essential component in preparing authentic waakye, as they provide the dish's signature hue and flavor profile. They can be found in West African or Ghanaian grocery stores, often sold dried or powdered for convenience. While not traditionally used, some recipes may substitute sorghum leaves with baking soda to achieve a similar color and faster cooking time for the beans.

In summary, waakye or wakey leaves refer to the dried red leaves or stalks of the sorghum plant, which are an indispensable ingredient in making the classic Ghanaian rice and beans dish known as waakye or wankey. These leaves lend the dish its distinctive burgundy color, earthy aroma, and slightly smoky taste that defines this beloved Ghanaian cuisine.