The short answer
Make authentic Ghanaian Waakye in Birmingham by boiling black-eyed beans with dried millet stalks purchased from Lozells Road grocers, then cooking the rice in the red water.
What to remember
- Millet stalks are essential for the red color; buy them on Lozells Road.
- Soak the beans overnight to reduce cooking time.
- Serve with shito (black pepper sauce), spaghetti, and hard-boiled eggs.
Waakye is the ultimate Ghanaian breakfast of champions—rice and black-eyed beans cooked together with dry red millet stalk leaves, which give the dish its signature deep reddish-brown color.
Sourcing Millet Stalks in Birmingham
The key ingredient that gives Waakye its color is the dried sorghum/millet leaf (waakye leaves). You can buy these leaf stalks, along with black-eyed beans, at Afro-Caribbean grocery shops on Lozells Road in Lozells. Sourcing local ingredients ensures you don't have to substitute with baking soda, which ruins the authentic flavor.
Cooking Guide
1. Soaking: Soak black-eyed beans overnight.
2. Boiling: Boil the beans with the washed millet stalks until the water turns dark red and the beans are slightly tender.
3. Rice: Add washed jasmine or long grain rice, salt, and water. Cook on medium-low heat until the rice is tender and has absorbed the reddish hue. Remove the millet stalks before serving.
Frequently asked questions
What if I cannot find millet stalks?
While some use a pinch of baking soda as a substitute, it alters the taste. We highly recommend visiting Lozells Road to find genuine dried leaves.
