Waakye — Ghanaian Rice and Beans

About This Recipe

Waakye (pronounced WAH-chay) is one of Ghana's most beloved and iconic dishes: rice and black-eyed peas (or kidney beans) cooked together with dried sorghum leaves or baking soda, which turn the rice a distinctive reddish-brown colour. It is sold from roadside stalls across Ghana from early morning until sold out, served on folded newspaper with a choice of accompaniments: a spiced tomato stew, fried fish, boiled eggs, wele (cow skin), avocado, plantain and shito (black chilli sauce). The combination of the earthy, slightly nutty waakye with the rich stew and the fiery shito is one of the great simple meals of West African cooking.

Ingredients

Serves 6

• 400 glong-grain white rice
• 400 g tinblack-eyed peas or kidney beans(drained)
• 1 litrewater
• 2 tablespoonsbicarbonate of soda(or dried millet/sorghum leaves if available)
• 1 teaspoonsalt
• 4 mediumtomatoes(for the stew)
• 2scotch bonnets(for the stew)
• 1 largeonion(for the stew)
• 3 tablespoonstomato paste
• 3 tablespoonsvegetable oil
• 2stock cubes
• 4eggs(hard-boiled)
• 2 tablespoonsshito (black chilli paste)(to serve)

Instructions

1. 1

   Cook the waakye

   Bring water to a boil with bicarbonate of soda. Add rinsed rice and beans. The water will turn brownish-red. Season with salt. Reduce heat, cover and cook for 20–25 minutes until rice and beans are tender and liquid is absorbed.

   The bicarbonate of soda is what gives waakye its characteristic reddish-brown colour. Dried sorghum leaves (millet stems) are the traditional alternative.

2. 2

   Make the stew

   Blend tomatoes, scotch bonnets and half the onion. Fry remaining onion in oil until golden. Add tomato paste and the blended mixture. Cook uncovered for 20 minutes until reduced and oil surfaces. Add stock cubes and season.

3. 3

   Serve

   Plate waakye alongside the stew. Add a halved hard-boiled egg. Top with shito and any other accompaniments: fried plantain, fried fish or sliced avocado.

Variations

• •

  Add more protein: fried chicken, grilled tilapia or beef stew alongside.

• •

  Jollof rice is a related but distinctly different one-pot rice dish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Waakye keeps refrigerated for 3 days. Reheat with a splash of water.

Frequently Asked Questions