Waakye is a popular Ghanaian dish of rice and beans cooked together with dried sorghum leaves, which tint the grains a distinctive reddish-brown. It is often served as a hearty meal with stew, shito, gari, spaghetti, or vegetables; the exact sides and rice-to-bean ratio vary by cook and region.
Ingredients
- 1 cup (200 g) dried black-eyed peas or cowpeas, picked over and rinsed
- 2 cups (370 g) long-grain rice, rinsed until the water is mostly clear
- 8 to 10 dried waakye leaves (about 15 g), rinsed; use food-grade dried sorghum leaves, not ornamental leaves
- 8 cups (1.9 L) water, plus more for soaking and topping up
- 1 teaspoon (6 g) fine salt, or to taste
Instructions
- Soak the beans. Put the cowpeas in a bowl and cover with plenty of cool water, at least 3 inches (7.5 cm) above the beans. Soak for 8 hours or overnight at room temperature if the room is cool, or refrigerate for up to 24 hours. Drain and rinse. If your kitchen is warm, refrigerate during the soak.
- Start the beans and leaves. Put the drained beans in a large, heavy pot with the rinsed waakye leaves and 8 cups (1.9 L) fresh water. Bring to a boil over medium-high heat, then lower the heat to maintain a steady simmer. Partially cover and cook for 35 to 45 minutes, checking the beans after 30 minutes. They should be tender but still hold their shape. Add hot water if needed so the beans remain covered.
- Check the color and remove the leaves. The liquid should look deep reddish-brown. If you want a stronger color, simmer the leaves a few minutes longer; color varies with their age and type. Lift out the leaves with tongs and discard them. Strain off and reserve about 2 cups (475 ml) of the cooking liquid, then return the beans and remaining liquid to the pot. If the beans have absorbed nearly all the water, add enough reserved liquid to leave about 1 inch (2.5 cm) of liquid above them.
- Add the rice and salt. Stir in the rinsed rice and salt. Bring the pot back to a boil, stirring once so the grains are distributed. Reduce the heat to low, cover tightly, and cook for 20 to 25 minutes. Avoid frequent stirring, which can break the beans and make the rice gummy. If the pot becomes dry before the rice is tender, add reserved hot cooking liquid ¼ cup (60 ml) at a time.
- Rest and fluff. When the rice is tender and the liquid has been absorbed, turn off the heat and leave the pot covered for 10 minutes. Fluff gently with a fork, folding the beans through the rice. Taste and adjust the salt. If the grains are still firm, sprinkle in a little hot water, cover, and cook on low for another 5 minutes before resting again.
Tips
- Find the right leaves. Waakye leaves are dried sorghum leaves, also called sorghum bicolor leaves, and are sold at some West African grocers. Rinse them before use. If unavailable, omit them rather than using an unidentified plant; the dish will taste similar but will lack waakye’s traditional color and slight leafy aroma. A small pinch of baking soda may deepen the color, but it changes the flavor and texture, so use sparingly.
- Use beans of similar age. Older beans can take longer to soften. If they are still firm after 45 minutes, continue simmering and add water as needed before adding rice. The rice needs much less cooking time than the beans.
- Keep the simmer gentle. A tight-fitting lid and low heat help the rice cook evenly without scorching. If your pot has a thin base, use a heat diffuser or check the bottom near the end of cooking.
- Adjust the proportions carefully. For a more bean-forward pot, use up to 1¼ cups (250 g) beans with the same amount of rice, but allow extra bean-cooking time and retain enough liquid before adding the rice.
Serving Suggestions
Serve waakye warm as the base of a Ghanaian-style plate. Popular accompaniments include tomato-and-onion stew, shito (a hot pepper sauce), gari (cassava granules), sliced avocado, boiled egg, spaghetti, and fried plantain. Add only the sides you enjoy; a simple spoonful of stew and fresh sliced vegetables makes a satisfying serving. Keep sauces and garnishes separate until serving so diners can choose their preferred heat and texture.
Variations
Black-eyed peas are widely used, but cowpeas or another small, quick-cooking bean can work. If using a different bean, cook it until nearly tender before adding rice, since cooking times vary. You can replace some of the water with reserved bean liquid for a deeper color and flavor. For a milder plate, serve the rice and beans without hot shito; for a more substantial meal, add plantain or a separate stew. These are practical adaptations rather than fixed rules—waakye varies between households.
Storage and Reheating
Cool leftovers promptly and refrigerate within 2 hours in shallow, airtight containers. Keep waakye refrigerated for 3 to 4 days, or freeze portions for up to 2 months for best quality. Thaw frozen portions in the refrigerator. Reheat only the portion you plan to eat, adding a splash of water and covering the pan or microwave-safe dish to prevent drying. Stir partway through and reheat until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for leftovers. Do not leave cooked rice at room temperature for more than 2 hours; discard it if it has been left out longer.
Frequently Asked Questions
What are waakye leaves?
They are dried leaves from the sorghum plant, used to give waakye its characteristic reddish-brown color and a subtle flavor. Look for food-grade leaves at a West African grocery or spice shop. Do not substitute leaves from garden plants unless you know they are safe and intended for cooking.
Can I make waakye without the leaves?
Yes. Cook the rice and beans as directed, but expect a paler dish without the familiar leafy aroma. Avoid relying on food coloring as a flavor substitute. A very small pinch of baking soda can darken the cooking water, though too much may soften the beans and give them a soapy taste.
Can I use canned beans?
Yes, though the texture will be different. Simmer the waakye leaves in water for about 20 minutes to make colored cooking liquid, remove them, then add drained canned beans and rice. Use the rice package’s liquid guidance, counting the bean liquid as part of the total, and begin checking the rice after 15 minutes. Canned beans are already soft, so add them gently to avoid breaking them.
Why is my waakye mushy?
Too much liquid, overcooked beans, or frequent stirring can make the rice and beans lose their shape. Drain excess bean liquid before adding rice, then add reserved liquid only as needed. Keep the heat low once the rice is covered, and let it rest before fluffing.
Why is my waakye still pale?
Waakye leaves vary in age and strength, so the color is not always identical. Make sure they simmer in the water long enough to release their color before you remove them. The rice will also look lighter when cooked than the concentrated liquid; avoid adding large amounts of extra water after the rice goes in.
Do I need to soak the beans?
Soaking helps them cook more evenly and reduces the time they need on the stove. If you have not soaked them, simmer until nearly tender before adding the rice; this can add 30 to 60 minutes or more depending on the beans’ age. Keep topping up with hot water so they do not dry out.
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