Rinse the Dried Black-Eyed Peas and soak them for 1–2 hours (or overnight) to shorten cooking time.
Wash the Dried Sorghum Leaves and simmer them in several cups of Water for 15–20 minutes to extract a dark, flavorful dye; strain and reserve the liquid, discarding the leaves or saving for another use.
Drain the soaked Dried Black-Eyed Peas, place them in a pot, cover with fresh Water and simmer until just tender (about 30–45 minutes depending on soaking). Season lightly with Salt toward the end of cooking.
When the peas are tender, add the Long-Grain Rice to the pot and pour in enough of the reserved sorghum leaf liquid (plus additional Water if needed) so the rice cooks through; adjust seasoning with more Salt, cover, and simmer gently until the rice is fluffy and the beans are fully integrated (about 15–20 minutes).
While the rice cooks, prepare the stew: pat the Stewing Beef dry, season with a little Salt and brown in a heavy pan with a splash of Vegetable Oil. Remove and set aside.
In the same pan, add another tablespoon of Vegetable Oil if needed and sauté chopped Onion until translucent, then add minced Garlic and grated Ginger and cook briefly until fragrant.
Stir in chopped Tomato and Tomato Paste, cook down for a few minutes, then return the browned Stewing Beef to the pan. Add Beef Stock, a Bay Leaf, a pinch of Dried Thyme and Curry Powder. Season with Salt and simmer, covered, until the beef is tender and the sauce has thickened (30–45 minutes).
Taste the stew and finish with a pinch of Hot Chili Powder and a small amount of Dried Shrimp Powder and/or Dried Fish Powder to deepen the savory, umami notes—adjust heat and seasoning as desired.
Cook the Spaghetti in salted boiling Water until al dente, drain, and toss with a little Vegetable Oil and a pinch of Salt so it doesn’t clump.
Peel and slice the Plantain into diagonal pieces and fry in hot Vegetable Oil until golden and caramelized; drain on paper and sprinkle with a little Salt.
Hard-boil the Egg to your liking (about 9–11 minutes for fully set yolks), cool, peel and set aside.
Prepare a simple salad by shredding Lettuce and slicing additional Tomato, Cucumber and Red Onion; toss lightly with a pinch of Salt and a drizzle of Vegetable Oil or your preferred dressing.
To serve, mound the sorghum-tinted rice and beans on a plate or platter and ladle the tomato-beef stew alongside. Offer portions of Spaghetti, Gari, fried Plantain, halved Egg and the fresh salad so diners can assemble their ideal waakye plate.
