forkue
Waakye (Ghanaian Rice and Beans)

Ghanaian · Lunch · Easy

Waakye (Ghanaian Rice and Beans)

Total
5 hr 25 min
Prep
4 hr 10 min
Serves
4
Calories
380
Jump to recipe

Rice and black-eyed peas cook together in sorghum-tinted bean broth, making the earthy, reddish-brown base of a Ghanaian waakye plate.

The cooking liquid carries the flavor in Waakye (Ghanaian Rice and Beans). Dried red sorghum leaves color the broth while the beans soften, then rice absorbs that liquid to become a substantial base for a full plate of accompaniments.

The beans must be nearly tender before the rice goes in. Keep their cooking broth and measure it, rather than guessing from the water level, so the rice finishes fluffy instead of soupy.

HeartyMildOne PotBudgetStreet FoodVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Soak black-eyed peas in plenty of water for , then drain. Put in a saucepan with the measured water and sorghum leaves.

  2. Bring to a boil and simmer partially covered over medium-low heat for until the beans are nearly tender and the liquid is reddish brown.

  3. Remove the sorghum leaves. Drain the beans over a bowl, reserving their liquid; return the beans to the pot with 2 1/2 cups broth, topping up with water if needed.

  4. Stir in rice and salt, bring back to a simmer, cover tightly and cook over low heat for until the rice is tender and the liquid absorbed.

  5. Rest off the heat, covered, for . Fluff gently, lifting beans and rice together without crushing them.

Forkue tips

  • If sorghum leaves are unavailable, omit them and retain the bean broth. The color will be lighter; food coloring does not replace their earthy flavor.

Storing and reheating

Keep the rice and beans refrigerated for 3 days, or freeze portions for 1 month. Reheat covered with a spoonful of water until steaming hot, then separate the grains gently with a fork.

Kitchen gear

Lidded saucepanTop picks on AmazonMeasuring jugTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

380Calories
14gProtein
78gCarbs
1gFat

Photo: Maame1Yaa, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Waakye (Ghanaian Rice and Beans): FAQ

What is served with waakye?

Common accompaniments include pepper sauce, eggs, fish or meat stew, and salad. The rice and beans form the base, so choose toppings to suit the meal.

Can I use canned black-eyed peas?

You can, but you lose some of the bean flavor in the cooking liquid. Simmer the leaves in water first, then cook the drained beans and rice together.

How do I store and reheat Waakye (Ghanaian Rice and Beans)?

Keep the rice and beans refrigerated for 3 days, or freeze portions for 1 month. Reheat covered with a spoonful of water until steaming hot, then separate the grains gently with a fork.

How long does Waakye (Ghanaian Rice and Beans) take?

About 5 hr 25 min in total: 4 hr 10 min prep and 1 hr 15 min cooking.

What do I need to make Waakye (Ghanaian Rice and Beans)?

The key ingredients are black-eyed peas, rice and dried red sorghum leaves, plus pantry basics.

Any tips for Waakye (Ghanaian Rice and Beans)?

If sorghum leaves are unavailable, omit them and retain the bean broth. The color will be lighter; food coloring does not replace their earthy flavor.

Cook this next

More black-eyed peasMore riceMore dried red sorghum leaves