Waakye Leaves

Waakye Leaves, also known as sorghum bicolor leaves, are dried leaves from the sorghum plant used as a natural dye and flavoring in West African cuisine—especially in the preparation of Waakye, a beloved Ghanaian dish made of rice and beans.

When boiled with the rice and beans, these leaves release a reddish-brown hue, giving Waakye its signature appearance and mild earthy taste. They are often bundled and tied with raffia or string and removed after cooking.

Waakye leaves are 100% plant-based and free from synthetic coloring agents, making them a healthy and culturally authentic ingredient for home and restaurant chefs alike.