If you have ever wondered about the connection between West African and Caribbean cuisine, look no further than Waakye (pronounced wa-che)! A dish that can be enjoyed at all times of the day, Chef Adjepong’s recipe combines jasmine rice, organic coconut oil, and South Carolina grown red peas with red sorghum leaves that give the dish its beautiful red hue. An incredible aromatic red sauce finishes this delicious vegan meal.
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