Waakye Leaves (Sorghum Leaves) - Ghanaian Rice & Beans Dye

Waakye leaves, also called sorghum leaves, are dried leaves used to prepare Waakye (pronounced "waa-che"), a beloved Ghanaian dish of rice and beans cooked together and known for its distinctive reddish-brown color. The leaves are boiled to release a natural dye and subtle flavor into the cooking water, which is then used to cook the rice and beans, giving Waakye its signature look and taste without any artificial coloring. This is an essential ingredient for anyone recreating authentic Waakye at home.

How to use: Boil the leaves in water until the liquid turns a deep reddish-brown, then strain and use that liquid to cook your rice and beans.

Storage: Store in a cool, dry place in an airtight container or bag.