Waakye (Ghanaian Rice and Beans)
Ghanaian Waakye cooks rice and cowpeas with dried sorghum leaves for the dish's earthy flavor, traditional color, and hearty grain-bean texture.
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1 hr 5 mintotal
20 min hands-on45 min hands-off
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes simmering the cowpeas until partly tender before the rice is added; soaking the beans ahead can shorten the simmer.
Method
Add black-eyed peas, sorghum leaves, and water to a pot. Bring to a boil, then simmer until the beans are partly tender and the water has taken on color.
Remove and discard the sorghum leaves once they have colored the cooking water.
Add the rinsed rice, salt, and optional oil to the pot. Stir once so the rice and beans are evenly mixed.
Cover and cook on low heat until the rice is tender and the liquid is absorbed. Add a small splash of hot water only if the rice is still firm.
Turn off the heat and rest the covered pot for a few minutes. Fluff gently so the grains stay separate.
How to tell it's done
The rice and beans should be tender, evenly colored, and lightly separate, with no excess water at the bottom.
Getting it right
Tip
Do not add all the water at once after the rice goes in; adjust gradually so the Waakye stays fluffy instead of soggy.
What to serve it with
Serve with shito, tomato stew, avocado, fried plantain, or a simple cabbage salad.
Substitutions
- Black-eyed peas are the closest substitute if cowpeas are labeled differently in your market.
- If sorghum leaves are unavailable, cook the rice and beans without them; the flavor will be simpler and the color lighter.
- Use long-grain rice for more separate grains; short-grain rice will make the dish softer and stickier.
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