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Loading...Waakye is a beloved Ghanaian one-pot dish of rice and beans simmered with waakye leaves or sorghum, which give it the signature deep mahogany color and earthy aroma. Traditionally served for breakfast or any meal of the day, it is plated with a colorful spread of sides like fried plantains, shito pepper sauce, boiled egg, and a simple tomato-onion salad.
Prep Time15 mins
Cook Time55 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 78 gCarbs
- 9 gFiber
- 9 gSugar
- 16 gProtein
- 720 mgSodium
- 640 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 12 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Rice and Beans
- 1 1/2 cups dried black-eyed peas (or red beans), picked over and rinsed
- 3 cups parboiled long-grain rice, rinsed
- 8 cups water, plus more as needed
- 1 small bundle waakye leaves or 1/2 cup dried sorghum husk (about 3 tablespoons sorghum)
- 2 medium red onions, 1 quartered and 1 finely chopped
- 4 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, peeled and sliced
- 2 dried bay leaves
- 4 whole cloves
- 1 1/2 tablespoons fine sea salt, plus more to taste
For Serving (Traditional Accompaniments)
- 3 tablespoons red palm oil or vegetable oil
- 1 small red onion, thinly sliced
- 2 ripe but firm plantains, peeled and sliced diagonally 1/2-inch thick
- 3 hard-boiled eggs, peeled and halved
- 1 cup shito pepper sauce (store-bought or homemade)
- 1 large tomato, sliced
- 1/2 cucumber, sliced
Directions
- Soak the beans: Place the black-eyed peas in a large bowl, cover with plenty of cold water, and soak overnight (or for at least 6 hours). Drain and rinse well before cooking.
- Build the flavor base: In a heavy-bottomed pot, combine 8 cups water with the soaked beans, quartered onion, garlic, ginger, bay leaves, and whole cloves. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 25 to 30 minutes, or until the beans are tender but still holding their shape.
- Add the waakye leaves (or sorghum) to the pot and simmer 10 more minutes, allowing the cooking liquid to turn a deep reddish-brown. Remove and discard the leaves, or strain out the sorghum.
- Stir in the rice, the finely chopped red onion, and 1 tablespoon salt. Add more water if needed so the liquid sits about 1 inch above the rice. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook undisturbed for 25 to 30 minutes until the rice is tender and the water is fully absorbed.
- Remove from heat and let the waakye steam, covered, for 10 minutes. Fluff gently with a fork, taste, and adjust salt.
- Prepare the accompaniments: Heat the oil in a skillet over medium heat and fry the plantain slices in batches for 2 to 3 minutes per side until deeply golden and caramelized. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- Plate the waakye in shallow bowls alongside the fried plantains, halved boiled eggs, sliced tomato and cucumber, and a generous spoonful of shito sauce.
- Serve immediately while the rice is warm and fragrant, letting each person build their own bowl with their preferred combination of sides.
Cook’s Notes
- If you cannot find waakye leaves or sorghum, you can substitute with 1/2 teaspoon of baking soda for color, though the flavor will be less traditional.
- Red beans or kidney beans work as a substitute for black-eyed peas; just increase the initial simmer time to 40 minutes to ensure they soften properly.
- Waakye tastes even better the next day once the spices have melded; reheat with a splash of water to loosen the grains.
- For a richer dish, stir 2 tablespoons of red palm oil into the rice just after cooking for an authentic nutty flavor and deeper color.
- Always parboil the rice briefly (5 minutes) and rinse before cooking if it tends to clump; this keeps the final dish fluffy rather than sticky.
