Waakye (Ghanaian Rice and Beans)
In short: Rice and black-eyed peas cooked with dried sorghum leaves for a deep red-brown color, served with pepper sauce, eggs and fried plantain. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 20 min
- Resting
- 8 h
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Waakye is one of Ghana's most popular breakfast and lunch dishes, sold from roadside stalls and eaten all day. Rice and black-eyed peas cook together with dried sorghum leaves, which turn the pot a deep reddish brown and add a gentle, earthy taste. It is served with a spicy tomato sauce, boiled eggs, fried plantain and a spoon of shito. Cooking the beans first keeps the rice from turning mushy.
Instructions
- Put the soaked black-eyed peas, sorghum leaves, baking soda and the 1.2 liters (5 cups) water in a large pot. Bring to a boil, then simmer partly covered for 40 minutes until the beans are nearly tender and the water is deep reddish brown.
- Meanwhile, blend the tomatoes, onion, scotch bonnet and ginger until smooth.
- Heat the oil in a saucepan, add the blended mixture and the 1/2 tsp salt, and simmer for 20 minutes until thick and the oil floats on top. Keep it warm.
- Stir the rice and 2 tsp salt into the bean pot. Add hot water if needed so the liquid sits about 2 cm (3/4 in) above the rice. Boil uncovered for about 10 minutes until the water has dropped to the level of the rice.
- Lay the leaves over the top, cover tightly and cook on the lowest heat for 15 minutes, until the rice and beans are tender. Rest for 10 minutes, then discard the leaves.
- Fluff the waakye with a fork and serve with the pepper sauce, boiled eggs, fried plantain and shito.
Tips
- Dried sorghum leaves are sold as waakye leaves at African grocers. Without them the rice will be paler, but you can steep 1 black tea bag in the cooking water for a similar brown tint.
- Soak the beans overnight. In a hurry, pressure-cook unsoaked beans for 25 minutes with the leaves, then add the rice and finish as in step 4.
Questions and answers
What does waakye taste like?
Mild and slightly earthy, with soft beans and separate grains of rice. Most of the flavor comes from the toppings: the spicy tomato sauce, shito and boiled eggs.
Can I make waakye without sorghum leaves?
Yes. The taste is close, but the color will be lighter. A tea bag in the cooking water gives a brownish tint.
How do I store leftover waakye?
Cool it within an hour and refrigerate for up to 3 days. Reheat with a splash of water until steaming hot, or freeze for up to 2 months.
How long does it take to make Waakye (Ghanaian Rice and Beans)?
About 1 h 40 min in total: 20 min of preparation and 1 h 20 min of cooking.
How many calories are in Waakye (Ghanaian Rice and Beans)?
About 510 kcal per serving, with 19 g of protein, 81 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 81 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
