Waakye in English: Ghanaian Rice and Beans

Waakye is a Ghanaian dish of rice and beans cooked together, traditionally colored and flavored with dried sorghum leaves. This practical version uses black-eyed peas and dried sorghum leaves when available, with a small amount of baking soda as a fallback for color; it makes a hearty base for Ghanaian-style accompaniments.

Ingredients

1 cup (200 g) dried black-eyed peas, picked over and rinsed
6 cups (1.4 L) water for cooking the peas, plus more as needed
1 teaspoon (2 g) kosher salt, divided, plus more to taste
8 to 12 dried waakye leaves (sorghum leaves), rinsed; or 1 teaspoon (5 g) baking soda as a substitute
2 cups (370 g) long-grain white rice, rinsed until the water runs mostly clear
1 to 2 cups (240 to 480 ml) boiling water, as needed to finish cooking

Instructions

Soak the peas if you have time. Cover the rinsed black-eyed peas with plenty of cold water and soak for 6 to 8 hours, then drain. This shortens cooking time and helps them cook evenly. If you did not soak them, proceed with the same method but expect to simmer them longer.
Simmer the peas. Put the peas in a large heavy pot with 6 cups (1.4 L) fresh water and half the salt. Bring to a boil, then reduce the heat and simmer gently, uncovered, until the peas are nearly tender but still hold their shape. This usually takes 25 to 35 minutes if soaked, or 40 to 55 minutes if unsoaked. Add hot water if the pot becomes nearly dry.
Add the traditional leaves. Rinse the dried waakye leaves and tie them loosely in a bundle, or leave them loose if easier to remove later. Add them to the pot and simmer for 10 minutes. The leaves lend waakye its characteristic earthy flavor and reddish-brown color. Remove them before adding the rice. If using baking soda instead, add just 1 teaspoon now; it will darken the cooking liquid but will not reproduce the leaves’ distinctive flavor. Do not use both.
Check the beans and liquid. The peas should be tender enough to bite but not mushy. There should be liquid covering them by roughly 1 inch (2.5 cm); pour off excess or add boiling water to reach that level. Taste the liquid and add the remaining salt gradually.
Add and cook the rice. Stir in the rinsed rice, cover the pot tightly, and bring the liquid back to a gentle simmer. Reduce the heat to low and cook for 20 minutes. Avoid stirring during this time, which can break the beans and make the rice gummy. If the rice is still firm and the pot is dry, drizzle ¼ cup (60 ml) boiling water over it, cover, and cook for another 5 to 10 minutes.
Rest and fluff. When the rice is tender and no standing water remains, remove the pot from the heat and leave it covered for 10 minutes. Remove any remaining leaves, then gently fluff the rice and peas together with a fork. Taste and adjust the salt before serving.

Tips

Use leaves for the best flavor. Dried waakye leaves are sorghum leaves, sometimes sold under that name at African grocery stores. If unavailable, baking soda is a workable color substitute, but the flavor will be milder and the rice may soften more quickly.
Keep the simmer gentle. A hard boil can split the peas and make the rice cook unevenly. Once the rice goes in, keep the lid on and use low heat; check near the end rather than repeatedly stirring.
Adjust water to your pot. The exact amount needed varies with the rice, how well the peas were drained, and how tightly the lid fits. Add boiling water in small amounts if the rice is dry but still firm.
Plan for unsoaked beans. They work fine, but take longer to soften. Start checking them after 40 minutes and add hot water as needed so they do not scorch before the rice is added.

Serving Suggestions

Serve waakye hot as the center of a Ghanaian-style plate. Common accompaniments include shito, a spicy pepper sauce; gari, toasted cassava granules; sliced ripe plantain, often fried; spaghetti; and a simple tomato-and-onion salad. It is also often served with stewed meat, fish, or a boiled egg. These additions vary by region, household, and availability, so choose a few rather than treating the list as a required set.

For a simpler meal, spoon the rice and peas into bowls with a little shito or another hot sauce and sliced avocado or fresh tomato. Keep wet sauces separate until serving so the rice stays fluffy.

Variations

Black-eyed peas are convenient and widely used, but other small beans can work. If using dried cowpeas or another bean, cook them until nearly tender before adding rice; cooking time varies, so do not rely on the black-eyed-pea timing alone. Canned black-eyed peas can save time: drain and rinse them, simmer them briefly with the waakye leaves, then add rice and enough water for the rice to cook. Because canned beans are already soft, fold them in gently.

For a more deeply colored pot, use a fresh bundle of sorghum leaves and simmer them longer before adding rice. Avoid adding extra baking soda to force a darker color; too much can give the dish a soapy taste and make the beans collapse. You can also season the finished waakye with a little extra salt or serve it with a flavorful sauce rather than changing the basic pot.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a shallow, covered container. Keep waakye refrigerated for 3 to 4 days, or freeze it in airtight portions for up to 2 months for best quality. Thaw frozen portions in the refrigerator, not on the counter.

Reheat only the portion you plan to eat. Add a tablespoon or two of water, cover, and warm on the stove over low heat or in the microwave, stirring once for even heating. Reheat leftovers to 165°F (74°C), as measured with a food thermometer, and do not leave cooked rice at room temperature for extended periods.

Frequently Asked Questions

What does waakye mean in English?
Waakye is the name of a Ghanaian rice-and-beans dish; it is not usually translated into a separate English dish name. It is often described in English as rice and beans cooked together with sorghum leaves.

What are waakye leaves?
They are dried sorghum leaves used to give the dish its traditional reddish-brown color and a distinctive earthy flavor. They are different from ordinary tea leaves. African grocery shops may label them waakye leaves or sorghum leaves.

Can I make waakye without waakye leaves?
Yes. A small amount of baking soda can tint the cooking liquid, although it does not provide the leaves’ flavor. Use only the stated quantity, and do not combine it with the leaves.

Why is my waakye rice hard?
The rice may need more water or a few more minutes of covered cooking. Add boiling water in small increments, keep the heat low, and let the pot rest covered after cooking so the steam can finish softening the grains.

Why did my beans turn mushy?
They may have been cooked too long before the rice was added, or the pot may have boiled vigorously. Simmer the peas only until nearly tender, and handle the finished mixture gently when fluffing.

Can I use brown rice?
Brown rice takes longer to cook and needs more water than white rice, so it is not a direct swap in this timing. For the most reliable result, cook it separately until nearly done, then combine it with the beans and a little of the seasoned cooking liquid to finish.

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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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