Ghana Waakye Recipe: Rice and Beans, Step by Step

Ghanaian waakye is a one-pot dish of rice and beans simmered with dried sorghum leaves, which give the grains their characteristic reddish-brown color and earthy flavor. It is commonly served with sauces and sides, and this practical home version explains how to cook it evenly with either traditional leaves or a substitute.

Ingredients

1 cup (200 g) dried black-eyed peas or cowpeas, picked over and rinsed
5 cups (1.2 L) water for soaking, plus 5 cups (1.2 L) fresh water for cooking
8 to 10 dried waakye leaves (sorghum leaves), rinsed; use 1 teaspoon (5 g) food-grade baking soda as a color substitute if leaves are unavailable
2 cups (370 g) long-grain white rice, rinsed until the water is mostly clear and drained
1 teaspoon (6 g) fine salt, or to taste
1 tablespoon (15 ml) neutral oil, optional, to help keep the rice from sticking

Instructions

Soak the beans. Put the rinsed beans in a bowl with 5 cups (1.2 L) water. Cover and soak for 8 hours or overnight at room temperature in a cool kitchen, or refrigerate if the room is warm. Drain and rinse. Soaking helps the beans cook more evenly; if you skip it, expect a longer simmer and add water as needed.
Start the beans and color the water. Place the drained beans in a heavy pot with 5 cups (1.2 L) fresh water and the rinsed waakye leaves. Bring to a boil, then lower the heat to maintain a steady simmer. Partly cover and cook for 35 to 45 minutes, until the beans are nearly tender but still hold their shape. Check that the pot has enough liquid to cover the beans; add hot water if needed.
Remove the leaves and season. Lift out the leaves with tongs and discard them. Stir in the salt and optional oil. If using baking soda instead of leaves, add it now, not during the bean simmer; it changes the color but gives a less earthy flavor and may soften the beans faster.
Add the rice. Stir the drained rice into the beans and cooking liquid. The liquid should come roughly ½ inch (1 cm) above the rice. If it does not, add a little boiling water; if there is considerably more, ladle some out and reserve it. Bring the pot back to a gentle boil, stirring once to distribute the rice, then cover tightly and reduce the heat to low.
Steam until tender. Cook for 18 to 22 minutes without repeatedly lifting the lid. Check a few grains and beans: the rice should be tender and the beans fully cooked, with no hard centers. If the rice is still firm and the pot is dry, sprinkle in 2 to 4 tablespoons (30 to 60 ml) hot water, cover, and cook for another 5 minutes. If the bottom is catching, turn the heat lower or use a heat diffuser.
Rest and fluff. Turn off the heat and leave the covered pot for 10 minutes. Fluff gently with a fork, mixing the rice and beans without crushing them. Taste and adjust the salt. Serve hot.

Tips

Use the right leaves. Waakye leaves are dried sorghum leaves, not bay leaves or sorrel. Find them at West African or other African grocery stores. They color the cooking liquid and contribute a mild, earthy character.
Choose a substitute carefully. A small amount of food-grade baking soda provides a reddish tint when sorghum leaves are unavailable, but it does not reproduce their flavor. Too much can make the beans mushy and give the dish an alkaline taste. Do not use craft or non-food-grade dyes.
Control the liquid and heat. The amount the beans absorb varies with their age and soak time. Keep them covered while they simmer, then add the rice only when the beans are nearly tender. Once the rice is covered, low heat and a tight lid help it steam instead of scorch.
Plan for the soak. The 8-hour soak is hands-off time included in the total. For a quicker alternative, bring the beans and soaking water to a boil for 2 minutes, turn off the heat, cover for 1 hour, then drain and proceed with fresh water; the beans may still need extra simmering.

Serving Suggestions

Serve waakye as a filling base with Ghanaian shito (a pepper-and-fish or pepper-and-shrimp sauce), a tomato-based stew, or a fresh pepper sauce. Common accompaniments include gari (toasted cassava granules), spaghetti, sliced tomatoes and onions, fried ripe plantain, and a boiled egg. These toppings vary by household and vendor; offer them separately so diners can build a plate to taste. If serving with meat or fish, cook it safely: the USDA FSIS safe minimum is 165°F (74°C) for poultry, 160°F (71°C) for ground meat, 145°F (63°C) for whole cuts of beef, pork, lamb, or goat followed by a 3-minute rest, and 145°F (63°C) for fish.

Variations

Use cowpeas, black-eyed peas, or another small dried bean that holds its shape. Cooking times vary, so simmer the beans until nearly tender before adding the rice. For a slightly richer pot, use a mild vegetable or chicken stock for part of the cooking water, accounting for salt in the stock. Some cooks use parboiled rice, which tends to stay separate; follow the package’s cooking time and add liquid as needed. Waakye is also often cooked with a small amount of baking soda, though the leaves are the more distinctive option. Keep additions modest: too much liquid or an early addition of rice can leave the beans undercooked while the grains turn soft.

Storage and Reheating

Refrigerate leftover waakye within 2 hours of cooking in shallow, airtight containers. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat only the portion you need, adding a splash of water and covering it to prevent drying. Heat until steaming throughout and to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Do not leave cooked rice at room temperature for extended periods.

Frequently Asked Questions

What are waakye leaves?
They are dried leaves from the sorghum plant, used to tint the rice and beans and give them a subtle earthy flavor. African grocery stores are the likeliest place to find them. Baking soda is a color substitute, not a flavor equivalent.

Can I make waakye without soaking the beans?
Yes, but the beans will take longer to cook and may cook less evenly. Simmer them until nearly tender before adding the rice, and keep extra hot water nearby. Do not add rice while the beans are still hard.

Why is my waakye mushy?
Common causes are too much cooking liquid, beans that were already very soft before the rice went in, or excessive heat after covering the pot. Measure the water, check the beans before adding rice, and keep the covered pot at a low simmer.

Can I use brown rice?
Brown rice needs more liquid and a longer cooking time than white rice, so it is not a direct swap in this method. If using it, cook the beans separately until tender, then follow the rice package’s liquid ratio and timing while accounting for the beans and their cooking liquid.

Is waakye spicy?
The rice and beans themselves are usually mild. Heat typically comes from the pepper sauce or shito served alongside, so you can make the pot mild and let each person add as much sauce as they like.

Can I prepare it ahead?
Yes. Cook the waakye, cool it promptly in shallow containers, and refrigerate within 2 hours. Reheat portions to 165°F (74°C) before serving; add a little water and cover so the grains do not dry out.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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