Waakye: Ghanaian Rice and Beans, Step by Step

Waakye is a Ghanaian dish of rice and beans cooked together, traditionally colored and lightly flavored with dried sorghum leaves. The grains become tender and savory while staying distinct, making waakye a satisfying base for stews, shito, eggs, fish, or meat; recipes vary by household and region.

Ingredients

1 cup (200 g) dried black-eyed peas, picked over and rinsed
6 cups (1.4 L) water for soaking, plus 5 cups (1.2 L) fresh water for cooking
6 dried waakye leaves (sorghum leaves), rinsed; or 1 teaspoon (5 g) food-grade baking soda as a practical substitute
2 cups (370 g) long-grain rice, such as jasmine or converted rice, rinsed until the water is mostly clear
1 teaspoon (6 g) fine salt, or to taste
1 tablespoon (15 ml) neutral cooking oil, optional, to reduce sticking

Instructions

Soak the beans. Put the rinsed black-eyed peas in a bowl and cover with 6 cups (1.4 L) water. Soak for 8 hours or overnight, then drain and rinse. If you are short on time, skip soaking and expect the beans to need longer to soften; check the water level during cooking.
Start cooking the beans. Place the drained beans in a large, heavy-bottomed pot with 5 cups (1.2 L) fresh water and the rinsed waakye leaves. Bring to a boil over high heat, then reduce to a steady simmer. Partially cover and cook for about 35 minutes, until the beans are beginning to soften but still hold their shape. Remove the leaves with tongs and discard them. Their color and flavor infuse the water; avoid crushing them into the pot.
Add the rice. Stir in the rinsed rice, salt, and optional oil. The liquid should just cover the rice and beans. If it does not, add a little boiling water; if there is much more than about ½ inch (1 cm) above the grains, ladle some off. Stir once to distribute everything, then bring the pot back to a gentle boil.
Steam until tender. Cover tightly, lower the heat to its minimum, and cook for 20–25 minutes. Keep the lid closed so the rice steams evenly. At about 20 minutes, check a few grains: the rice should be tender and the beans fully soft, not chalky. If the bottom is dry but the rice is still firm, sprinkle in ¼ cup (60 ml) boiling water, cover, and cook for 5 more minutes.
Rest and fluff. Turn off the heat and leave the covered pot for 10 minutes. Fluff gently from the edges with a fork or flat spoon, mixing rice and beans without mashing them. Taste and adjust the salt. Serve hot.

Tips

Find the leaves: Dried waakye leaves may be sold in West African or international grocery stores. They lend the rice its characteristic reddish-brown color and earthy aroma. Rinse them before use and remove them before adding rice.
Use baking soda thoughtfully: If waakye leaves are unavailable, dissolve 1 teaspoon (5 g) food-grade baking soda in the bean water. It gives the dish a darker color and can soften beans faster, but the flavor is less earthy and too much can taste soapy. Do not use non-food-grade additives.
Control the texture: Bean age and soaking time affect cooking. If the beans are still firm when you add rice, simmer them longer first; rice cooks faster and can turn mushy if it is left cooking while hard beans catch up.
Prevent scorching: Use a heavy pot, low heat, and a well-fitting lid. If your burner runs hot, place a heat diffuser under the pot. Avoid frequent stirring after covering, which can break the grains and make the rice gummy.

Serving Suggestions

In Ghana, waakye is commonly served as a hearty meal with several accompaniments. Add shito (Ghanaian pepper sauce), a tomato-based stew, gari (toasted cassava granules), and sliced ripe plantain. It also pairs well with boiled eggs, avocado, spaghetti, or a protein such as grilled fish, chicken, or beef. These are serving choices rather than required ingredients; offer sauces and spicy sides separately so everyone can season their plate.

Variations

Black-eyed peas are convenient and widely available, but cowpeas or small brown beans can also be used; larger or older beans may require more soaking and simmering. For a less traditional but easy-to-find rice, use long-grain white rice; avoid short-grain rice, which tends to clump. Some cooks add a small piece of kombu or other seasonings, while others keep the pot simply to rice, beans, leaves, and salt. If using a different bean, cook it until nearly tender before adding the rice and adjust the water as needed.

Storage and Reheating

Cool waakye promptly and refrigerate it in a shallow, covered container within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze in meal-size airtight portions for up to 2 months for best texture; thaw in the refrigerator. Reheat only the portion you need, adding a splash of water and covering it so it steams. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, and reheat only once.

Frequently Asked Questions

What does waakye taste like?
Waakye has the familiar, savory taste of rice and beans, with a mild earthy note from sorghum leaves. The leaves contribute color and aroma rather than a strong or spicy flavor; the accompanying stew and pepper sauce often provide most of the heat.

Can I make waakye without soaking the beans?
Yes, but the cooking time will be less predictable. Start with more water and simmer until the beans are nearly tender before adding rice. If the rice goes in while the beans are still hard, the rice may overcook before the beans soften.

Why is my waakye pale?
The color depends mainly on the leaves, their freshness, and how long they simmer in the water. Use enough rinsed leaves and let them infuse the bean water before adding rice. Baking soda can produce a darker result, though it changes the flavor and is not identical to the traditional leaves.

Why is the rice mushy or stuck to the bottom?
Excess water, high heat, a thin pot, or repeated stirring can cause mushiness or scorching. Measure the cooking water, keep the lid on, and use the lowest steady heat. If the pot is drying too quickly, add a small amount of boiling water rather than stirring vigorously.

Can I cook waakye in a rice cooker?
It is possible, but beans need more cooking time than rice and most rice-cooker cycles are designed for rice alone. Cook the soaked beans on the stovetop until nearly tender, then transfer them with the correct amount of liquid and the rice to the cooker. Follow the appliance’s instructions and check that both ingredients are fully tender before serving.

Is waakye spicy?
The rice and beans themselves are generally mild. Heat usually comes from shito or another pepper sauce served alongside, so serve it separately and let diners choose how much to add.

More recipes to cook

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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