How to Cook Waakye: Ghanaian Rice and Beans

Waakye is a Ghanaian dish of rice and beans cooked together, traditionally colored and lightly flavored with dried sorghum leaves. It is commonly served as a hearty base with stews, sauces, and accompaniments; recipes vary by household and region. This stovetop version uses black-eyed peas and dried sorghum leaves, with a practical baking-soda option if the leaves are unavailable.

What You’ll Need

1 cup (200 g) dried black-eyed peas, picked over and rinsed
2 cups (370 g) long-grain white rice, such as jasmine or parboiled rice, rinsed until the water is mostly clear
About 8 dried waakye leaves (sorghum leaves), rinsed; use more for deeper color
5 cups (1.2 L) water, plus more as needed
1 teaspoon (5 g) kosher salt, or to taste
Optional substitute for waakye leaves: ¼ teaspoon (about 1 g) baking soda. It can tint the rice, but will not reproduce the leaves’ earthy flavor; use sparingly because excess makes the food taste soapy and can soften the beans.
Large heavy-bottomed pot with a tight-fitting lid, colander, and spoon

Step-by-Step

Sort and soak the beans. Check the black-eyed peas for stones or damaged beans, rinse them, and cover with plenty of cool water. Soak for 1 hour, then drain and rinse. Soaking helps them cook more evenly, though it is not essential if you have extra cooking time.
Start cooking the beans. Put the drained peas in the pot with 5 cups (1.2 L) fresh water. Bring to a boil over medium-high heat, then lower the heat to maintain a steady simmer. Skim away any foam. Simmer uncovered for about 25 minutes, checking that the peas are beginning to soften but are not falling apart.
Add the waakye leaves. Rinse the dried leaves and add them to the pot. Push them beneath the water so they steep as the beans cook. Simmer for another 10–15 minutes, until the liquid has taken on a deep reddish-brown color and the beans are nearly tender. If using baking soda instead, stir in only ¼ teaspoon (about 1 g) now; omit the leaves.
Prepare the rice. While the beans simmer, rinse the rice in a bowl or fine-mesh strainer, changing the water until it is mostly clear. Drain well. Rinsing removes excess surface starch and helps keep the finished grains from becoming overly sticky.
Remove the leaves and check the liquid. Lift out the sorghum leaves with tongs or a spoon. There should be enough cooking liquid to cover the beans and rice, with roughly ½ inch (1 cm) above the ingredients once the rice is added. If necessary, add boiling water. Too little liquid leaves hard rice; too much can make it wet and mushy.
Add rice and salt. Stir in the drained rice and 1 teaspoon (5 g) salt. Bring the pot back to a gentle boil, stirring once to distribute the beans and rice. Avoid repeated stirring, which can break the grains and make the waakye gummy.
Cover and cook gently. Turn the heat to low, cover tightly, and cook for 20–25 minutes. Keep the lid closed as much as possible so steam stays in the pot. If your lid does not fit snugly, place a clean kitchen towel between the pot and lid, keeping the towel’s edges away from the burner.
Check and rest. Taste a few grains and beans. The rice should be tender and the peas soft but mostly intact. If either is firm and the pot is dry, sprinkle in 2–4 tablespoons (30–60 ml) boiling water, cover, and cook for 5–10 minutes more. When done, turn off the heat and leave covered for 10 minutes, then fluff gently with a fork.
Serve or store safely. Serve hot with Ghanaian shito, stew, fried plantain, gari, boiled egg, or other preferred sides. Refrigerate leftovers within 2 hours in shallow containers; keep for 3–4 days. Reheat leftovers to 165°F (74°C), checking with a food thermometer.

Common Mistakes

Adding rice before the beans are nearly tender: Rice cooks faster, so it may turn mushy while the beans remain hard. Simmer the peas first and check them before combining.
Using too much baking soda: A large amount can give waakye a soapy taste and make beans disintegrate. Measure carefully, or use sorghum leaves for the traditional color and flavor.
Cooking at a hard boil: Vigorous bubbling can split the peas and break up the rice. After bringing the pot to a boil, reduce the heat to a calm simmer, then cook the rice on low.
Lifting the lid repeatedly: Escaping steam can leave the rice undercooked. Wait until near the end of the covered cooking time before checking.
Stirring too often: Rice grains release starch when agitated. Stir when adding the rice, then leave it alone until checking for doneness.

Tips

Waakye leaves are dried sorghum leaves, sold at some West African groceries and markets. They give the dish its characteristic color and a mild, earthy note; they are not the same as sorghum grain.
For a deeper color, steep a few extra leaves in the bean water, then remove them before adding rice. Color varies by leaf and may be brown-red rather than bright red.
Parboiled rice tends to hold its shape well; jasmine rice gives a softer, more fragrant result. Follow the same method, but check the rice at the early end of the cooking range.
Use a pot wide enough to hold the rice and beans without crowding, but not so broad that the liquid evaporates too quickly. A tight lid helps the rice steam evenly.
Waakye is often served as part of a larger meal. Keep toppings and sauces separate until serving so the rice does not become soggy.

Troubleshooting

The beans are still firm when the rice is ready: If the rice is already tender, scoop it out temporarily, add boiling water to the beans, and simmer until soft. Return the rice briefly to warm through. Next time, cook the beans longer before adding rice.
The rice is hard but the pot looks dry: Sprinkle 2–4 tablespoons (30–60 ml) boiling water over the surface, cover tightly, and cook on low for 5–10 minutes. Repeat once if needed.
The waakye is watery: If the rice and peas are cooked, remove the lid and simmer on very low heat for a few minutes to let moisture evaporate. Fold gently, and stop once the excess liquid is gone to avoid breaking the grains.
The bottom is scorching: Move the pot off the burner immediately and do not scrape the burnt layer into the food. Transfer the unburnt waakye to a clean pot. Use lower heat and a heavier pot next time.
The color is pale: The leaves may be old or the amount too small. The color does not determine doneness. Add extra leaves during the bean simmer next time; avoid adding more baking soda to cooked rice.
The texture is gummy: It may have been stirred repeatedly or cooked with excess liquid. Fluff gently and serve; next time drain the rice thoroughly, measure water carefully, and avoid stirring after covering.

Frequently Asked Questions

Can I make waakye without soaking the beans?
Yes. Rinse them and simmer until nearly tender before adding rice, allowing extra time—often 20–40 minutes, depending on their age. Add hot water if the pot needs it.

Can I use canned black-eyed peas?
Yes, but add drained, rinsed canned peas only when you add the rice. They are already cooked, so handle them gently and use the rice’s cooking time to warm them through.

What can I use instead of waakye leaves?
A small amount of baking soda can create some color, but it does not give the same earthy flavor. Use just ¼ teaspoon (about 1 g) for this recipe, or cook the rice and beans without it.

Can I use brown rice?
Brown rice usually needs much longer to cook than black-eyed peas. It is not a direct swap in this timing; cook the beans and brown rice separately, then combine them near the end.

How do I know when waakye is done?
Taste both the rice and several beans. The grains should be tender without a hard center, and the peas should be soft but not completely broken down.

Can I freeze cooked waakye?
Yes. Cool it promptly, refrigerate or freeze within 2 hours, and freeze in airtight portions. Thaw in the refrigerator and reheat to 165°F (74°C). For best quality, use frozen portions within about 2 months.

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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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