Breakfast Staple · Rice & Beans

Waakye

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That deep red-brown color everyone associates with waakye comes from dried leaves, not a spice blend.

Rice and black-eyed peas cooked together with dried sorghum leaf sheaths and a little limestone, which turns the whole pot a deep reddish-brown. Roadside vendors dish it up, then let customers pile on extras — boiled egg, spaghetti, gari, shito, and salad.

Why it's made this way: Cooking the rice and beans with sorghum leaves is a technique passed down specifically for that signature color, and the build-your-own toppings model makes it a fast, filling, endlessly customizable meal.