Rice and black-eyed peas cooked together with dried sorghum leaves for a distinctive reddish-brown color, served with an array of sides.
Ghanaian Waakye is a real, traditional Ghanaian dish, known as Rice and Beans Cooked with Sorghum Leaves. Rice and black-eyed peas cooked together with dried sorghum leaves for a distinctive reddish-brown color, served with an array of sides.\n\nWaakye is a beloved staple across Ghana, its name derived from the Hausa word for beans, and the dried sorghum leaves (or waakye leaves) used to color and flavor the dish are a signature technique unique to West African cooking.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 6
Simmer the soaked black-eyed peas with the sorghum leaves (or baking soda) and half the water for 30 minutes until the beans begin to soften and the water turns a deep red-brown.
Add the rinsed rice to the same pot along with the remaining water.
Cover and simmer over low heat for 25 minutes until the rice and beans are fully tender and the liquid is absorbed.
Discard the sorghum leaves if used.
Season with salt to taste.
Serve the waakye with gari, hard-boiled eggs, fried plantain, spaghetti if using, and a generous spoonful of shito on the side.
Sorghum leaves specifically create the traditional reddish-brown color and subtle flavor; baking soda is a common substitute that also helps soften the beans faster, though it won't add the same earthy taste.
Soak the black-eyed peas overnight for even cooking alongside the rice.
Waakye is traditionally served as a full plate with many sides — don't skip the shito, gari and boiled egg, which are central to the experience.
Add fried fish or grilled beef as an additional protein option.
Some vendors add a wedge of avocado to the plate for creaminess.
A vegetarian version skips the egg and meat, focusing on the rice, beans and vegetable sides.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Waakye is a beloved staple across Ghana, its name derived from the Hausa word for beans, and the dried sorghum leaves (or waakye leaves) used to color and flavor the dish are a signature technique unique to West African cooking.
West African grocery stores sometimes carry them dried, labeled as waakye leaves; baking soda is the most common substitute if unavailable, though it changes the flavor slightly.
Shito is a spicy, dried shrimp and chili sauce fundamental to Ghanaian cuisine; it can be made at home by frying dried shrimp, chilies, garlic and ginger in oil, though pre-made jars are widely available at African grocery stores.
Yes, the rice and beans reheat well; prepare the sides like fried plantain and boiled eggs fresh or reheat gently.
Per serving (420g / 14.8 oz) · 6 servings total
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