Picture of Waakye: Ghanaian Rice and Beans Recipe

Waakye is a Ghanaian dish of rice and beans cooked together, traditionally colored and lightly flavored with dried sorghum leaves. The grains turn a warm reddish-brown and make a filling base for toppings such as stew, shito, spaghetti, gari, and boiled eggs; this home version uses a practical substitute when sorghum leaves are unavailable.

Ingredients

1 cup (200 g) dried black-eyed peas, picked over and rinsed
6 cups (1.4 L) water, divided, plus more for soaking
8–10 dried waakye leaves (dried sorghum leaves), about 1 oz (28 g); or 2 teaspoons (4 g) baking soda as a color-and-softening 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. Put the black-eyed peas in a bowl and cover with several inches of cool water. Soak for 8 hours or overnight, then drain and rinse. If short on time, you can skip soaking, but the beans will need longer to cook and may soften less evenly.
Simmer the beans. Put the drained peas in a large, heavy pot with 4 cups (950 ml) fresh water. Bring to a boil over medium-high heat, then lower the heat and simmer, partly covered, for 20 minutes. The beans should be beginning to soften but still hold their shape.
Add the leaves. Rinse the dried waakye leaves and tie them loosely in a bundle, or leave them loose if you plan to strain the liquid. Add them to the pot with the remaining 2 cups (475 ml) water. Simmer for 10 minutes so their color infuses the cooking liquid. The liquid should look deep red-brown; remove and discard the leaves before adding the rice. If using baking soda instead, stir it into the simmering beans and water; expect a darker, softer result with a less traditional flavor.
Check the beans and liquid. Taste a bean: it should be tender enough to bite but not fully falling apart. If still quite firm, simmer 5–10 minutes more before adding rice. There should be roughly 4 cups (950 ml) of liquid in the pot. If there is much more, ladle some out; if there is less, add hot water. This helps the rice cook without turning soupy.
Add rice and salt. Stir in the rinsed rice and salt. Bring the pot back to a gentle boil, stirring once to distribute the grains, then cover tightly and reduce the heat to low. Cook for 20 minutes. Keep the lid closed as much as possible so steam stays in the pot.
Finish steaming. Check a few grains. If the rice is still firm and the pot looks dry, sprinkle in 2–4 tablespoons (30–60 ml) hot water, cover, and cook for another 5–10 minutes. Turn off the heat and leave the covered pot to rest for 10 minutes. Fluff gently with a fork, mixing the beans through the rice. Remove any stray leaf pieces before serving.

Tips

Use waakye leaves if possible. Dried sorghum leaves are sold in some West African or international grocery shops. They provide the characteristic color and a mild earthy note. Baking soda is a convenient fallback, but it does not reproduce that flavor and can make the beans softer, so measure carefully.
Rinse the rice, but do not over-stir it. Rinsing removes excess surface starch; frequent stirring after the rice goes in can break the grains and make the dish sticky.
Adjust liquid based on the pot. Rice variety, pot width, and how much liquid the beans absorb all affect the final texture. Use the visual check in the instructions and add hot water a little at a time rather than pouring in a large amount.
Plan for the soak. The overnight soak is passive time and makes cooking more predictable. For a quicker schedule, use unsoaked beans and allow extra simmering time, checking tenderness before adding the rice.

Serving Suggestions

Serve waakye warm as a main meal or a substantial side. In Ghana, it is commonly offered with a combination of accompaniments, and there is no single required set: try a spoonful of tomato-based stew, shito (a hot pepper sauce), sliced onion and tomato, gari (dried cassava granules), or a little spaghetti. Add ripe fried plantain, avocado, or a simple salad for contrast. If serving with eggs, cook whole eggs until the yolk and white are firm; peel and halve them at the table or arrange them on top.

For a balanced plate, offer the rice and beans with one saucy topping, one fresh or crunchy garnish, and a protein if desired. Keep spicy sauces on the side so each person can choose the heat level. Waakye is also satisfying without meat, especially with beans, plantain, and vegetables.

Variations

Traditional leaf color: Dried waakye leaves, also called sorghum leaves, are the most characteristic option. Their availability and the amount used vary between cooks; using more can deepen the color. Remove the leaves before serving because they are used for infusion, not eaten.

Alternative beans: Black-eyed peas are convenient and cook relatively quickly, but brown cowpeas are another good choice. Small red beans can work too, although they may need a different simmering time and give the dish a slightly different texture. Cook any substitute until nearly tender before adding rice.

More aromatic rice: Add one small bay leaf while the beans simmer, then remove it before serving. This is not essential and gives the dish a subtle aromatic note rather than the traditional waakye-leaf flavor.

Adjust the yield: The recipe can be halved for a smaller pot, but use a pot with a close-fitting lid and begin checking the rice a few minutes early. Avoid doubling in a narrow saucepan, where the center may cook more slowly than the edges.

Storage and Reheating

Cool waakye promptly and refrigerate it within 2 hours of cooking, divided into shallow containers so it cools evenly. Store covered in the refrigerator for 3–4 days. For longer storage, freeze in airtight portions for up to 2 months for best texture; thaw overnight in the refrigerator. Do not leave cooked rice at room temperature for extended periods.

Reheat only the portion you need, adding 1–2 tablespoons (15–30 ml) water per cup of rice to restore moisture. Cover and heat in a saucepan over low heat, stirring occasionally, or microwave in a covered microwave-safe dish, stirring halfway through. Heat leftovers to 165°F (74°C), checked with a food thermometer, and reheat only once. Discard rice that has been left out for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Frequently Asked Questions

What is waakye?
Waakye is a Ghanaian dish made by cooking rice and beans together. Dried sorghum leaves traditionally give it its reddish-brown color, and it is often served with sauces, vegetables, and other toppings.

Are waakye leaves the same as sorghum leaves?
Waakye leaves are dried leaves from the sorghum plant, used to color and gently flavor the cooking liquid. They may be sold under names such as waakye leaves or dried sorghum leaves in West African food shops.

Can I make waakye without waakye leaves?
Yes. A small amount of baking soda can help darken the beans and soften them, but it does not give the same earthy flavor or exact color. Use only the amount listed; too much can make the texture unpleasantly soft and the flavor soapy.

Can I use canned beans?
You can, but they are already cooked and may break down during the longer rice cooking. For a closer texture, drain and rinse about 1½ cups (255 g) canned black-eyed peas, then add them with the rice and reduce the cooking liquid to about 3 cups (710 ml). Check the rice as it cooks, since the timing may differ.

Why is my waakye mushy or undercooked?
Mushy waakye usually has too much liquid, beans that were cooked until very soft, or rice that was stirred repeatedly. If the grains are still firm, add a little hot water and steam covered; if the beans are still hard, they needed more simmering before the rice went in.

Is waakye spicy?
The rice and beans themselves are usually mild. Heat commonly comes from shito or another pepper sauce served alongside, so serve it separately to make the meal easy to adjust for different preferences.

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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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