Waakye Grain Salad with Avocado and Lime-Chilli Dressing

Method

1. Pick over and rinse the beans, then soak them overnight (at least 8 hours) in plenty of cold water.

   Add in this stepDried black-eyed beans 80 g

2. Drain the beans and put them in a 20 cm pot with the water and the rinsed, torn waakye leaves. Bring to the boil on high heat, turn down to medium-low heat and simmer for 35 min. For a salad, stop when the beans are tender but still hold their shape clearly.

   Add in this stepDried waakye leaves (sorghum leaves) 3Water (for the beans) 900 ml

   high heat→medium-low heat

3. Add the washed rice and most of the salt and adjust the liquid to about 1 cm above the rice (drier than usual). Bring to the boil on high heat, stir once, cover and cook on low heat for 16 min, then turn off the heat.

   Add in this stepLong-grain rice 100 gSalt ½ tsp

   high heat→low heat

4. Remove the leaves and spread the waakye thinly on a 25×20 cm tray to cool for 20 min. Mixed in warm, it would crush the avocado and wilt the vegetables.

5. Toast the peanuts in a dry pan on medium-low heat for 3 min, shaking, until golden; cool and chop roughly. In a small bowl, whisk the lime juice, olive oil, chilli flakes, honey and the rest of the salt into a dressing.

   Add in this stepRaw peanuts, skinned 20 gLime 1Extra virgin olive oil 2 tbspChilli flakes ½ tspHoney 1 tspSalt ¼ tsp

   medium-low heat

6. Halve the tomatoes, cut the cucumber into 1 cm dice, slice the red onion thinly and soak it in cold water for 5 minutes, then drain. Cut the avocado into 2 cm pieces and roughly chop the coriander. In a large bowl, toss the cooled waakye with the tomatoes, cucumber, onion and most of the dressing, top with the avocado and coriander, and finish with the remaining dressing and peanuts.

   Add in this stepCherry tomatoes 120 gCucumber ½Red onion ¼Ripe avocado 1Fresh coriander (cilantro) 10 g