Waakye leaves are the dried leaves of sorghum, traditionally simmered with rice and beans to give Ghana’s waakye its characteristic reddish-brown color and earthy flavor. They are often called sorghum leaves or sorghum leaf sheaths in English; this guide explains how to use them in a small, practical batch of waakye and what to do if you cannot find them.
Ingredients
- 1 cup (200 g) dried black-eyed peas, picked over and rinsed
- 2 cups (370 g) long-grain white rice, rinsed until the water is mostly clear
- About 1 oz (28 g) dried waakye leaves, rinsed and tied loosely in a bundle; if sold in a large bundle, use enough to fill a loosely packed 1-cup measure
- 6 cups (1.4 L) water, plus more as needed
- 1 tsp (5 g) fine salt, or to taste
Instructions
- Prepare the beans. Pick through the black-eyed peas to remove any stones or damaged beans, then rinse them. Soaking is optional; these quantities assume unsoaked beans. If you soak them, cover with plenty of water for 6–8 hours, drain, and reduce the cooking time as needed.
- Start cooking the beans. Put the peas in a large, heavy pot with 5 cups (1.2 L) of the water. Bring to a boil, then lower the heat to maintain a steady simmer. Cook uncovered for about 35–45 minutes, stirring occasionally, until the peas are nearly tender but still hold their shape. Add hot water if the pot begins to look dry.
- Add the leaves. Rinse the waakye leaves under running water to remove dust. Tie them into a loose bundle with kitchen twine, or place them in a clean, food-safe cooking bag. Add the bundle to the pot and simmer for 10 minutes. The water should become noticeably colored; the strength varies with the leaves, so avoid adding a large quantity all at once.
- Add the rice and salt. Stir in the rinsed rice, salt, and remaining 1 cup (240 ml) water. The liquid should just cover the rice and beans; add a little more hot water if needed. Bring back to a gentle boil, then cover the pot, reduce the heat to low, and cook for 20–25 minutes. Check after 15 minutes: if the rice is still firm and the pot is dry, pour in 2–4 tbsp (30–60 ml) hot water and cover again.
- Rest and finish. When the rice is tender and the beans are soft, turn off the heat and leave the pot covered for 5 minutes. Remove the waakye-leaf bundle, fluff gently with a fork, and taste for salt. If the rice is done but the mixture is wetter than you like, uncover and cook over very low heat for a few minutes, stirring carefully to prevent sticking.
Tips
- Buy the right plant material. Look for dried sorghum leaves or leaf sheaths sold for waakye at West African or international grocery shops. The exact plant part and bundle size can vary by supplier; check that the leaves are clean and intended for cooking.
- Use leaves as a color and flavor ingredient, not a garnish. They are simmered in the pot and removed before serving. Wear an apron and use a nonreactive pot, since the cooking liquid can stain fabric and may discolor some cookware.
- Do not overfill the pot. Rice expands and absorbs liquid. A heavy pot with enough room makes it easier to cook evenly; add water in small amounts rather than flooding the rice.
- Watch the final simmer. Low heat and a tight-fitting lid help prevent scorching. If your burner runs hot, use a heat diffuser or move the pot to the smallest burner; stir gently only if the bottom is catching.
Serving Suggestions
Serve waakye hot as a filling main dish or as part of a Ghanaian-style plate. It is commonly accompanied by shito (a hot pepper sauce), gari, sliced ripe avocado, or a tomato-and-onion salad. Fried plantain is another popular side. For a more substantial meal, offer a separate protein such as grilled fish, chicken, or boiled egg; prepare and store any additions according to their own food-safety requirements.
Variations
Waakye recipes differ between households and regions, including the proportion of rice to beans, the type of beans, and how much leaf is used. For a more bean-forward pot, increase the black-eyed peas to 1½ cups (300 g) and add water as needed; the finished dish will be denser and may take longer to cook. Red kidney beans or cowpeas can be used instead, but their cooking times vary, so cook them until nearly tender before adding the rice.
If waakye leaves are unavailable, a small amount of food-grade baking soda can help beans soften, but it does not reproduce the leaves’ color or distinctive earthy taste. Start with just ⅛ tsp (about 0.6 g) in the bean water and avoid adding more unless needed, as too much can make the beans taste soapy and break them down. Some cooks use a little brewed red sorghum tea for color, but it is not an exact substitute; ordinary tea leaves or non-food dyes are not recommended.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Keep waakye refrigerated at 40°F (4°C) or below and use within 3–4 days. For longer storage, freeze in meal-sized airtight containers for up to 2 months for best quality; thaw in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat, adding a splash of water before warming it covered on the stove or in the microwave. Stir partway through and heat until steaming throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Do not leave cooked rice at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What are waakye leaves called in English?
They are commonly called sorghum leaves or sorghum leaf sheaths. The word “waakye” refers to the Ghanaian rice-and-bean dish as well as, informally, the leaves used to color it. Names can differ between markets and suppliers.
Are waakye leaves the same as sorghum grain?
No. Sorghum grain is the edible seed, while waakye leaves are dried plant material used during cooking. They are not interchangeable in a recipe, and the leaves are usually removed before serving.
Can I make waakye without the leaves?
Yes. Rice and beans will still cook together, but the dish will lack the usual reddish-brown color and some of its characteristic flavor. A pinch of baking soda may soften the beans, but it is not a true replacement for the leaves.
Do I need to soak the beans first?
No; this recipe uses unsoaked black-eyed peas and allows extra simmering time. Soaking can shorten the cooking time and help beans cook more evenly, but drain the soaking water and check tenderness before adding rice.
How do I know when the waakye is done?
The rice should be tender, and the beans should be soft without falling apart. If the rice is cooked but the beans are still firm, the beans needed more time before the rice was added; next time, simmer them longer at the start.
Can I use fresh waakye leaves?
Dried leaves are the form most often sold for waakye. If you have fresh leaves identified as the correct sorghum variety and intended for cooking, rinse them well and begin with a modest amount, since moisture and color strength differ. Do not use unidentified ornamental leaves.
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