Ghana Waakye: Pictures, Ingredients and How to Make It

Ghanaian waakye is rice and beans cooked together, traditionally with dried sorghum leaves that give the grains a reddish-brown color. This practical home version uses black-eyed peas and dried sorrel leaves, with clear visual cues for each stage; it is usually served with a choice of savory sides and sauces.

Ingredients

1 cup (190 g) dried black-eyed peas, picked over and rinsed
6 cups (1.4 L) water, divided, plus more for soaking if desired
8 dried sorghum leaves (waakye leaves), rinsed; or ½ cup (10 g) dried sorrel leaves as a substitute
2 cups (370 g) long-grain white rice, rinsed until the water is mostly clear
1 teaspoon (6 g) fine salt, or to taste

Instructions

Soak the beans if you have time. For more even cooking, soak the rinsed black-eyed peas in plenty of cool water for 4–8 hours, then drain. This is optional; unsoaked beans work, but take longer. If soaking, keep them in the refrigerator when the room is warm. The soaking time is included in the total time above.
Start cooking the beans. Put the beans in a large, heavy pot with 5 cups (1.2 L) fresh water. Bring to a boil, then reduce to a steady simmer. Cook for 25 minutes if soaked or about 40 minutes if unsoaked, until the beans are beginning to soften but still hold their shape. Add a little hot water if the pot is drying out before they are tender.
Prepare the leaves. Rinse the sorghum leaves well, then tie them in a loose bundle so they are easy to lift out later. Add them to the pot. If using dried sorrel, put it in a clean, food-safe muslin spice bag or tea infuser; loose leaves can be strained out, but may leave small pieces in the rice. Sorghum leaves are traditional and provide the characteristic color. Sorrel is a practical alternative, though its shade and flavor can be a little different. Do not use decorative or chemically treated leaves.
Check the bean texture. The beans should be almost tender before the rice goes in: you should be able to bite one, but it should not be mushy. If they are still firm, simmer for another 5–10 minutes. Stir in the salt and 1 cup (240 ml) hot water; the pot should have enough liquid to cook the rice, without being soupy.
Add the rice. Drain the rinsed rice and stir it into the beans and cooking liquid. Spread the grains into an even layer and make sure they are just covered by liquid. Add a splash of hot water if needed. Bring the pot back to a gentle simmer, then cover tightly and cook over low heat for 20 minutes. Avoid frequent stirring, which can break the beans and make the rice sticky.
Finish gently. Check a few grains. If the rice is still firm and the pot is dry, sprinkle over ¼ cup (60 ml) hot water, cover, and cook for another 5–10 minutes. Once tender, turn off the heat and leave the pot covered for 10 minutes so the steam finishes the rice. Remove the leaf bundle or spice bag, fluff gently with a fork, and taste for salt. The finished waakye should be tender and separate, with intact beans and an even reddish-brown tint.

Tips

Use the right leaves. Dried waakye leaves are often sold at West African grocery shops. Dried sorrel is a useful substitute; it may make the color less deep and add a faint tart note. Avoid using baking soda as a color shortcut, since it can soften the beans too much and affect the flavor.
Control the water. Rice varieties and pots absorb liquid differently. Keep a little hot water nearby and add it in small amounts only if the grains are still firm and the pot is dry. Too much water at once can leave the rice wet and clumped.
Keep the simmer low. A hard boil can scorch the bottom before the rice cooks. Use a heavy pot and a close-fitting lid; if your burner runs hot, place a heat diffuser under the pot.
Rinse and sort carefully. Pick through dried beans for stones or damaged beans before cooking. Rinsing the rice removes loose surface starch and helps the cooked grains stay less sticky.

Serving Suggestions

Serve waakye hot as the base of a Ghanaian-style meal. Common accompaniments include shito, a spicy pepper sauce; tomato stew; gari (toasted, grated cassava); sliced ripe avocado; and a crisp salad or sliced cabbage. Fried ripe plantain is a popular sweet contrast. For a simple plate, offer waakye with shito, avocado, and plantain, letting everyone add sauce to taste.

Waakye is also often served with protein, such as boiled egg, fish, or meat, depending on preference and the cook’s tradition. Keep sauces and toppings separate until serving so the rice retains its texture and guests can build their plates to suit themselves.

Variations

Waakye varies by household and region, particularly in its sides and the kind of leaves used. Some cooks use red beans or cowpeas instead of black-eyed peas; cooking times will vary, so cook the beans until nearly tender before adding rice. You can also use brown rice, but it needs more liquid and substantially longer cooking, so it is better cooked separately and served with the beans rather than substituted directly in this method.

For a milder plate, leave shito off the rice and serve it at the table. For a more substantial meal, pair the waakye with tomato stew, fish, or meat. These accompaniments are not included in the ingredient list or timing, and their own safe cooking temperatures should be followed when preparing them.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Store for 3–4 days at 40°F (4°C) or colder. Freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator. Do not leave cooked rice at room temperature for longer than 2 hours, since bacteria can grow in cooked rice.

Reheat only the portion you plan to eat, adding a spoonful of water and covering it to keep the rice from drying out. Heat until steaming throughout and to 165°F (74°C), checking with a food thermometer. On the stove, stir gently over low heat with a splash of water; in a microwave, cover loosely and stir halfway through. Reheat leftovers only once.

Frequently Asked Questions

What gives waakye its color?
Dried sorghum leaves are the traditional source of waakye’s reddish-brown color. Sorrel leaves can work as a substitute, though the color and flavor may differ. The shade also depends on the leaves and the length of cooking.

Can I make waakye without waakye leaves?
Yes. Use dried sorrel leaves in a food-safe infuser or muslin bag, then remove them before serving. If you cannot find either, you can still cook the rice and beans together, but the result will not have the traditional color or leaf flavor.

Do I need to soak the black-eyed peas?
No. Soaking is optional and helps the beans cook more evenly. Without soaking, expect them to need about 40 minutes of simmering before the rice is added; begin checking early because age and storage conditions affect cooking time.

Why is my waakye mushy?
Common causes are adding too much water, stirring often, or cooking the beans until they are already soft before adding the rice. Measure the liquid, add extra water gradually, and keep the pot covered over low heat.

Can I cook the beans and rice separately?
You can, but the result will not have the same integrated flavor or appearance as rice and beans cooked together with the leaves. If cooking separately for convenience, season both components and serve them together.

Can I make waakye ahead?
Yes. Cook it, cool it promptly, and refrigerate within 2 hours. Reheat the amount needed to 165°F (74°C), adding a little water and covering it so the grains stay moist.

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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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