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Waakye (Rice and Beans)

The Quirky Foodster Team

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Ingredients

  • 300 g (1 1/2 cups) long-grain rice, rinsed
  • 150 g (3/4 cup) dried black-eyed peas, soaked overnight
  • 1 handful dried waakye leaves (or 1 tsp baking soda as substitute)
  • 1 litre (4 cups) water
  • 1 tsp salt
  • 1 onion, chopped, for serving stew
  • 2 tbsp vegetable oil

Method

  1. Boil the soaked black-eyed peas in the water with the waakye leaves for 25-30 minutes until the peas soften and the water turns deep red-brown.
  2. Remove and discard the leaves, then strain the liquid, reserving both the beans and the coloured cooking water.
  3. Return the beans to the pot with the reserved liquid, add the rinsed rice and salt.
  4. Add more water if needed so rice is just covered, then bring to a boil.
  5. Reduce heat, cover and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
  6. Fluff with a fork and serve with stew, gari, boiled egg and shito as desired.

Introduction: Waakye is a beloved Ghanaian lunch staple of rice and black-eyed peas cooked together with dried millet leaves (or sorghum leaves), which lend the dish its distinctive reddish-brown colour.

Cultural Background: Waakye is a beloved Ghanaian lunch staple of rice and black-eyed peas cooked together with dried millet leaves (or sorghum leaves), which lend the dish its distinctive reddish-brown colour. Sold from roadside stands wrapped in leaves, it is typically piled high with sides like gari, spaghetti, boiled egg, shito and a rich stew.

Tips: If waakye leaves are unavailable, a small pinch of baking soda added to the beans while boiling mimics the colour, though the flavour will be slightly different.

Variations: Some cooks add a little sorghum stalk for extra colour; brown rice can replace white rice for a heartier version.

Storage: Refrigerate for up to 3 days in an airtight container.

Reheating: Reheat in a covered pot over low heat with a splash of water, or in the microwave.

Nutrition: Calories: 320 kcal, Protein: 10 g, Carbs: 60 g, Fat: 4 g, Fibre: 6 g

FAQs:

Q: What are waakye leaves?

A: They are dried leaves from the millet or sorghum plant, used purely for the natural colour and subtle flavour they impart.

Q: Is waakye naturally vegan?

A: The rice and beans base is vegan; toppings like boiled egg or meat stew should be omitted or substituted to keep it plant-based.

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