Waakye is a Ghanaian dish of rice and beans cooked together, traditionally colored and subtly flavored with dried sorghum leaves. This practical version uses black-eyed peas and long-grain rice, with baking soda and a little hibiscus as an accessible color substitute; it makes a hearty base for the sauces and sides served with waakye.
Ingredients
- 1 cup (190 g) dried black-eyed peas, rinsed and picked over
- 8 cups (1.9 L) water, divided, plus more for soaking if needed
- 1 teaspoon (5 g) baking soda
- 1 tablespoon (about 2 g) dried hibiscus petals, also called bissap or sorrel (optional; for color)
- 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
Instructions
- Soak the beans. Put the black-eyed peas in a bowl and cover with several inches of cool water. Soak for 1 hour, then drain and rinse. If you are short on time, skip soaking and expect the beans to need longer to soften; check the water level during cooking.
- Start the beans. Add the drained peas and 6 cups (1.4 L) fresh water to a heavy pot. Bring to a boil over medium-high heat, then lower the heat to maintain a steady simmer. Cook uncovered for 25 minutes, skimming off any foam. The beans should be partly tender but not falling apart.
- Add the color, if using. Stir in the baking soda and hibiscus petals. The baking soda helps soften the beans and darken the cooking liquid; hibiscus contributes a gentle red-brown tint and may add a faint tart note. Simmer for 5 minutes. If you have dried waakye leaves (sorghum leaves), use a small handful in place of the hibiscus and omit the baking soda; remove the leaves before adding rice. For a neutral-tasting substitute, omit the hibiscus, though the rice will be paler.
- Add the rice. Stir in the rinsed rice and salt. Check that the liquid covers the rice and beans by roughly ½ inch (1 cm). Add up to 2 cups (475 ml) hot water as needed; the exact amount depends on how much the beans have absorbed. Bring back to a gentle simmer.
- Cover and cook. Cover the pot tightly and cook over low heat for 20 minutes. Avoid lifting the lid during this time. Uncover and gently turn the rice from the bottom with a fork or flat spoon. If the rice is still firm and the pot is dry, sprinkle in ¼ cup (60 ml) hot water, cover, and cook for another 5 to 10 minutes.
- Rest and finish. When the rice is tender and the beans are soft, turn off the heat and leave the pot covered for 10 minutes. Fluff gently to distribute the beans without crushing them. Taste and adjust the salt before serving.
Tips
- Rinse the rice well. Removing excess surface starch helps the grains cook more separately. Drain it before measuring it into the pot.
- Keep the simmer gentle. A hard boil can break the beans and make the rice cook unevenly. If the bottom begins to catch, lower the heat and add a splash of hot water rather than stirring repeatedly.
- Adjust liquid by sight. Bean age, soaking, pot width, and heat all affect absorption. The rice should be covered by a little liquid when added, but should not be swimming in water once it is nearly cooked.
- Use the right pot. A heavy-bottomed pot with a close-fitting lid distributes heat more evenly. If your lid is loose, place a clean kitchen towel under it, keeping the towel well clear of the burner and flame.
Serving Suggestions
Serve waakye hot as the center of a Ghanaian-style plate. Common accompaniments include shito (a spicy pepper-and-fish condiment), tomato stew, gari (toasted cassava granules), sliced boiled egg, fried plantain, spaghetti, or a fresh tomato and onion salad. These sides vary from vendor to vendor and household to household, so choose a few rather than treating every topping as essential. For a simple meal, add a spoonful of pepper sauce and a crisp salad; for a fuller spread, include fried plantain and a savory stew.
Variations
- Traditional waakye leaves: Dried sorghum leaves give the dish its characteristic earthy color and are the most traditional coloring ingredient. They can be difficult to find outside West African shops. Simmer them with the beans, then remove before adding rice. Do not substitute fresh leaves of an unidentified plant.
- Other beans: Red kidney beans or brown beans can stand in for black-eyed peas. Their size and cooking time vary, so cook them until partly tender before adding rice; kidney beans must be thoroughly boiled until tender, never eaten undercooked.
- More color: Add another teaspoon of dried hibiscus petals for a deeper tint, keeping in mind that the dish may taste slightly more tart. Avoid adding extra baking soda, which can make the rice taste soapy and turn the beans mushy.
- Brown rice: Brown rice needs more liquid and a longer cooking time than white rice, so it is not a direct swap. For a dependable result, cook it separately and serve it with the beans, or follow the package timing and adjust liquid carefully.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, airtight containers. Keep waakye refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. To reheat, add a tablespoon or two of water per serving, cover, and warm on the stove over low heat or in the microwave, stirring once so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Freeze in meal-size airtight portions for up to 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C). Do not leave cooked rice at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What are waakye leaves?
They are dried leaves from the sorghum plant, used in Ghana to color and flavor waakye as it cooks. They are sometimes sold dried in West African grocery stores. Hibiscus is a convenient color substitute, but its flavor is a little tangier and it is not identical.
Can I make waakye without baking soda?
Yes. It is optional and is used here to help soften the beans and deepen the color. For the most traditional approach, use waakye leaves instead and omit the baking soda. If you use neither, the dish will still cook, but its color will be lighter.
Can I use canned black-eyed peas?
Yes, but add them with the rice rather than simmering them for 25 minutes. Drain and rinse one 15-ounce (425 g) can, reduce the initial water, and check the pot as the rice cooks; canned beans are already soft and can break if stirred too much.
Why is my rice still hard or wet?
Hard rice usually needs a little more cooking liquid or time. Add hot water in small amounts, cover tightly, and cook for another 5 to 10 minutes. If it is wet but tender, uncover it and cook briefly over low heat to let excess moisture evaporate, watching closely to prevent scorching.
Do I need to soak the beans first?
Soaking helps the beans cook more evenly and shortens their simmer time, but it is not essential. Without soaking, start the beans earlier and continue simmering until they are partly tender before adding the rice. Older beans may take substantially longer.
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