Waakye Ghana Food: A Practical Rice and Beans Recipe

Waakye is a Ghanaian dish of rice and beans cooked together, traditionally colored and flavored with dried sorghum leaves. The leaves can be difficult to find, so this home-friendly version uses a small amount of baking soda as a color substitute; it makes a mild, earthy-tasting one-pot base for the sauces and accompaniments served with waakye.

Ingredients

1 cup (200 g) dried black-eyed peas, picked over and rinsed
6 cups (1.4 L) water, divided, plus more for soaking if needed
1 teaspoon (5 g) baking soda
2 cups (370 g) long-grain white rice, rinsed until the water is mostly clear
1 teaspoon (6 g) fine salt, or to taste
1 teaspoon (5 ml) neutral cooking oil, optional, to reduce foaming

Instructions

Soak the beans. Put the black-eyed peas in a bowl and cover with plenty of cool water. Leave for 1 hour, then drain and rinse. Soaking helps the beans cook evenly and cuts down their simmering time. If your beans are very fresh, they may cook without soaking, but allow extra time and check them often.
Start cooking the beans. Put the drained peas in a large, heavy pot with 5 cups (1.2 L) fresh water. Bring to a boil over medium-high heat, skimming off any foam. Reduce to a steady simmer and cook uncovered for 25 minutes, stirring occasionally. The beans should be partly tender but not falling apart.
Add the color substitute. Stir the baking soda into the pot carefully; it may foam briefly. Add the optional oil if you want to limit foaming, and simmer for 5 minutes. Baking soda is a practical alternative when dried sorghum leaves are unavailable, but it does not reproduce their distinctive aroma and can soften the beans quickly. Do not add more than the stated amount, since excess can leave a soapy taste.
Add the rice. Stir in the rinsed rice and salt. Pour in 1 cup (240 ml) of the remaining water, reserving any extra for adjusting the pot. Bring the mixture back to a gentle boil, then lower the heat. Stir once to distribute the rice, cover tightly, and cook on low for 20 minutes. Keep the lid on as much as possible so steam can finish the rice.
Check and finish. Lift the lid and check whether the rice is tender and the liquid has been absorbed. 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. If there is excess liquid but the grains are tender, uncover and cook on low for a few minutes. Remove the pot from the heat and let it stand, covered, for 10 minutes.
Fluff and serve. Gently fluff with a fork, turning the beans through the rice without crushing them. Taste and adjust the salt. Serve hot with the accompaniments you like.

Tips

For the traditional color and aroma: Use a handful of dried waakye leaves, also called dried sorghum leaves, if you can find them at a West African grocery. Rinse them, add them to the beans as they simmer, and remove them before adding the rice. They provide a deeper reddish-brown color and a distinctive leafy flavor than baking soda. If using leaves, omit the baking soda.
Choose a pot with room to spare. Baking soda can foam, and rice expands as it cooks. A heavy pot with a well-fitting lid helps prevent scorching and uneven cooking.
Watch the water rather than adding it all at once. Rice brands, pot width, and how thoroughly the beans were soaked all affect absorption. Add hot water a little at a time if needed; too much liquid makes waakye soft and wet.
Keep the texture in mind. The beans should be tender, while the rice grains remain distinct. Stir gently after adding rice and avoid repeatedly lifting the lid, which releases steam and extends the cooking time.

Serving Suggestions

Waakye is often served as a substantial meal with several accompaniments rather than eaten plain. Try it with shito, Ghanaian pepper sauce, and a tomato-based stew; add fried ripe plantain, sliced avocado, or a crisp salad for contrast. Boiled eggs, fish, or meat are also common additions, depending on preference. Prepare and serve those separately, and cook any meat or fish to its appropriate safe temperature.

For a simple plate, spoon the warm rice and beans into bowls, add a little stew and pepper sauce, then arrange plantain and avocado alongside. Keep strongly flavored sauces separate until serving so everyone can adjust the heat and seasoning.

Variations

Waakye varies by household and region, including the type of beans, rice, leaves, and accompaniments. Black-eyed peas are practical and widely available; cowpeas are another suitable choice, though cooking time can differ. Long-grain rice gives a fairly separate-grained result, while other white rice varieties may turn softer and need a different amount of water.

If dried sorghum leaves are unavailable, the baking soda method here gives the dish a darker color but not the same flavor. For a less colored version, omit the soda and cook the rice and beans together as directed. You can also cook the beans until tender, reserve some of their liquid, and use it in place of part of the water for a more pronounced bean flavor.

Storage and Reheating

Refrigerate leftover waakye within 2 hours of cooking, in shallow airtight containers. It keeps for 3–4 days in the refrigerator. For longer storage, freeze in meal-sized portions for up to 2 months for best quality; thaw overnight in the refrigerator. Do not leave cooked rice at room temperature for extended periods.

Reheat only the portion you plan to eat. Add a spoonful of water, cover, and warm in a saucepan over low heat or in the microwave, stirring partway through, until steaming throughout and at least 165°F (74°C). Discard leftovers that have been left out for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What is waakye?
Waakye is a Ghanaian rice-and-beans dish traditionally cooked with dried sorghum leaves, which give it a characteristic color and flavor. It is commonly served with sauces and other sides.

Can I make waakye without waakye leaves?
Yes. This recipe uses a small amount of baking soda as a color substitute, although the flavor will be less aromatic and leafy. You can also leave it out for a naturally colored version.

Do I have to soak the beans?
Soaking for an hour is useful here because it helps the beans cook more evenly before the rice goes in. If you skip soaking, the beans will generally need a longer simmer; make sure they are partly tender before adding the rice.

Why is my waakye mushy?
Too much water, overcooked beans, or frequent stirring can break down the grains. Measure the liquid, add extra water only in small amounts, and stir gently once the rice is in the pot.

Can I use canned beans?
Yes, but they are already cooked and can break apart during the long simmer. Cook the rice separately in water, then fold in drained canned black-eyed peas near the end of cooking. The result is convenient but has a softer texture and less bean-infused flavor.

Can I make it ahead?
Yes. Cook it fully, cool it promptly, and refrigerate within 2 hours. Reheat portions until they reach 165°F (74°C), adding a little water to loosen the rice if needed.

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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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