Waakye Leaves: Nutrition Facts and How to Use Them

Waakye leaves, the dried leaves of the sorghum plant, are used in Ghanaian waakye to give rice and beans their characteristic reddish-brown color and earthy flavor. This guide explains what is known about their nutrition and shows how to make a small pot of waakye with the leaves, which are generally used as a coloring and flavoring ingredient rather than eaten as greens.

Nutrition information for waakye leaves varies by plant, drying, and serving size, and reliable standardized values for the small quantity used in a pot are limited. They should not be treated as a major source of nutrients; the rice and beans provide most of the meal’s calories, carbohydrates, and protein. The recipe below makes four servings, with leaves steeped and strained before the rice and beans are cooked.

Ingredients

1 cup (200 g) dried black-eyed peas, picked over and rinsed
6 cups (1.4 L) water for cooking the peas, plus more as needed
8 dried waakye leaves (about 4 g), rinsed; also called sorghum leaves
2 cups (370 g) long-grain rice, rinsed until the water is mostly clear
1 teaspoon (6 g) fine salt, or to taste
1 tablespoon (15 ml) neutral oil, optional, for a less sticky finish

Instructions

Soak the peas if convenient. Cover the rinsed black-eyed peas with plenty of cool water and soak for 6 to 8 hours, then drain. Soaking is optional, but it can shorten cooking time and help the peas cook more evenly. The time estimate above assumes unsoaked peas; if you soak them, add the soaking time to the total.
Start cooking the peas. Put the peas in a heavy pot with 6 cups (1.4 L) fresh water. Bring to a boil, then lower the heat and simmer gently for 25 minutes. Skim off any foam if needed. The peas should be partly tender but not falling apart.
Steep the leaves. Rinse the waakye leaves to remove dust or debris. Add them to the pot and simmer for 10 minutes, until the water is deeply colored. Remove the leaves with tongs or a slotted spoon. If loose fragments remain, strain the cooking liquid through a fine-mesh sieve; the cooked leaves are not usually served in the dish.
Add the rice. Stir in the rinsed rice, salt, and optional oil. Check that the liquid comes just to the level of the rice. Add a little hot water if needed; the exact amount depends on how much the peas have absorbed. Bring the pot back to a gentle simmer.
Cook until tender. Cover tightly, reduce the heat to low, and cook for 20 to 25 minutes. Avoid lifting the lid repeatedly. Check that the rice is tender and the peas are fully cooked; if the pot is dry while the rice remains firm, add 2 to 4 tablespoons (30 to 60 ml) hot water, cover, and cook a few minutes longer.
Rest and fluff. Turn off the heat and leave the pot covered for 10 minutes. Fluff gently with a fork, distributing the beans without crushing them. Taste and adjust salt before serving.

Tips

Choose the right leaves. Waakye leaves are dried sorghum leaves sold in some West African grocery shops and online. They add the familiar color and mild, earthy character. If unavailable, a pinch of baking soda can make beans softer and may deepen their color slightly, but it does not reproduce the leaves’ flavor or traditional appearance.
Use a separate infusion for clearer rice. Simmer the leaves in a cup or two of the measured water, strain, then use that colored liquid in the pot. This is useful if the leaves are brittle or dusty; keep the total cooking liquid near the amount needed for the rice.
Keep the simmer low. High heat can scorch the bottom before the rice is tender. Use a heavy-bottomed pot and a well-fitting lid, and move the pot to a smaller burner if necessary.
Plan for bean variation. Older dried peas may need longer to soften. If they are still quite firm after the first 25 minutes, simmer them longer before adding rice so the rice and beans finish at roughly the same time.

Serving Suggestions

Serve waakye warm as a filling base for Ghanaian accompaniments. Common choices include shito (a hot pepper sauce), gari (dried cassava granules), sliced tomato and onion, avocado, and a boiled egg. Fried ripe plantain is another popular pairing. Offer sauces and toppings at the table so each person can adjust spice and texture.

The rice-and-bean mixture is satisfying on its own, but a crisp salad or lightly dressed cabbage adds freshness. If serving with meat or fish, cook it separately and follow its appropriate food-safety temperature; the waakye itself contains no meat, fish, or eggs.

Variations

Use a different bean. Red kidney beans or cowpeas can replace black-eyed peas. Cooking times vary, so cook the beans until nearly tender before adding rice; kidney beans must be thoroughly boiled, never cooked from dry at a low temperature in a slow cooker.
Make a larger batch. Double the ingredients in a roomy pot, but do not assume cooking time doubles. Check the rice and beans for tenderness and add hot water in small amounts if the pot becomes dry.
Adjust the color. More leaves or a longer steep generally produce darker cooking liquid. Start with the stated amount and increase only if you want a stronger color; leaves vary in strength, so the final shade is not an exact measure of nutrition or quality.
Use parboiled rice. Parboiled long-grain rice tends to remain separate and can be forgiving, though it may need a little more liquid or time than ordinary long-grain rice. Follow the package guidance and check the pot near the end.

Storage and Reheating

Cool waakye promptly and refrigerate it within 2 hours of cooking, in shallow, covered containers. Refrigerated leftovers keep for 3 to 4 days. For longer storage, freeze in meal-sized portions; for best texture, use within about 2 months and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, adding a spoonful of water and covering the dish to limit drying. Heat until steaming throughout and to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. Do not leave cooked rice at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).

Frequently Asked Questions

What are waakye leaves?
They are dried leaves from the sorghum plant used in Ghanaian waakye. Simmering them colors the cooking water and gives the rice-and-bean dish a distinctive earthy quality. They are generally removed before serving.

What are the nutritional facts for waakye leaves?
Exact nutrition depends on the leaves and how much is used, and standardized nutrition figures for the small amount in a pot are not consistently available. Because the leaves are steeped and removed, they contribute little to the served dish compared with the rice and beans. For a nutrition estimate, calculate the rice, beans, salt, and any toppings using their package labels and your portion sizes.

Are waakye leaves the same as sorghum leaves?
Waakye leaves are commonly identified as dried sorghum leaves. Product names and packaging can differ by supplier, so check that the leaves are intended for cooking and are clean, dry, and free of mold or strong off odors.

Can I make waakye without the leaves?
Yes. Cook the rice and beans with water and salt, but expect a paler dish without the characteristic earthy note. A little baking soda may affect the color and softness, but it is not a like-for-like substitute and should be used sparingly.

Do I eat the leaves?
Usually not. The leaves are simmered to release color and flavor, then removed or strained out before the rice and beans are finished. Check the pot for tough stems or fragments before serving.

Why is my waakye too soft or too firm?
Too much liquid, a lid that does not seal, or overcooking can make rice soft. Firm rice may need a little more hot water and a few covered minutes over low heat. Bean age and rice type affect timing, so check tenderness rather than relying only on the clock.

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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