Waakye (pronounced “waa-che”) is a beloved Ghanaian street food and comfort dish, often enjoyed for breakfast or lunch. This flavorful one-pot meal combines rice and black-eyed peas (or sometimes red beans), cooked with dried sorghum leaves or baking soda to give the dish its signature reddish-brown hue. Typically served with a variety of accompaniments like spicy shito sauce, stew, fried plantain, boiled eggs, and spaghetti, waakye is a vibrant representation of Ghanaian culinary culture. Its name comes from the Hausa word “wake,” meaning beans, reflecting the dish’s core ingredients. The combination of tender beans, fragrant rice, and rich sides makes waakye a hearty, satisfying meal that’s deeply rooted in West African traditions.
Ingredients (Serves 4-6)
For the Waakye:
- Black-Eyed Peas: 1 cup (200g), dried (or red beans as a substitute)
- Long-Grain Rice: 2 cups (400g), preferably parboiled or jasmine rice
- Dried Sorghum Leaves: 3-4 stalks (or 1 tsp baking soda as a substitute for color)
- Water: 5-6 cups (for soaking and cooking)
- Salt: 1 tsp, or to taste
- Vegetable Oil: 1 tbsp (optional, for flavor)
For Accompaniments (Optional but Traditional):
- Shito Sauce: A spicy Ghanaian black pepper sauce (store-bought or homemade)
- Tomato Stew: A simple stew made with tomatoes, onions, and peppers
- Fried Plantain: 2 ripe plantains, sliced and fried
- Boiled Eggs: 2-4, halved
- Spaghetti: 100g, cooked (known as “talia” in Ghana)
- Protein: Fried fish, grilled chicken, or beef (optional)
Equipment
- Large pot with a lid (for cooking the waakye)
- Colander (for rinsing beans and rice)
- Small pot (for soaking sorghum leaves, if using)
- Frying pan (for plantains or protein)
- Measuring cups and spoons
- Wooden spoon or spatula
Preparation Time
- Prep: 15 minutes (plus soaking time for beans, 4-6 hours or overnight)
- Cook: 1 hour
- Total: 1 hour 15 minutes (excluding soaking time)
Step-by-Step Instructions
Step 1: Prepare the Beans
- Rinse the 1 cup of black-eyed peas thoroughly under cold water to remove any dirt or debris. Place the beans in a large bowl and cover with 3-4 cups of water. Soak for 4-6 hours, or overnight, to soften them. This reduces cooking time and ensures even cooking.
- If you’re short on time, you can skip soaking and boil the beans directly, but this will increase the cooking time by 20-30 minutes. After soaking, drain and rinse the beans again.
Step 2: Prepare the Sorghum Leaves (or Baking Soda)
- If using dried sorghum leaves (also called millet leaves), rinse 3-4 stalks under water to remove dust. Place them in a small pot with 2 cups of water and bring to a boil. Simmer for 5-10 minutes until the water turns a reddish-brown color. Remove the leaves and reserve the colored water for cooking.
- If you don’t have sorghum leaves, you can use 1 tsp of baking soda as a substitute to achieve a similar color. Note that sorghum leaves add a subtle earthy flavor, while baking soda only provides the color.
Step 3: Cook the Beans
- Place the soaked and drained black-eyed peas in a large pot. Add 4 cups of fresh water (or the sorghum leaf water if using) and bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer the beans for 20-30 minutes, or until they are partially cooked and slightly tender but not mushy. If the beans weren’t soaked, this step may take 40-50 minutes. Skim off any foam that rises to the surface during cooking.
- If using baking soda instead of sorghum leaves, add it to the pot after the beans have boiled for 10 minutes. The water will change color to a reddish-brown hue.
Step 4: Add the Rice
- While the beans are cooking, rinse the 2 cups of rice under cold water until the water runs clear to remove excess starch. This prevents the rice from becoming too sticky.
- Once the beans are partially cooked, add the rinsed rice to the pot with the beans. Add 1 tsp of salt and 1 tbsp of vegetable oil (if using) for flavor. Stir gently to combine.
- Add 1-2 more cups of water (or remaining sorghum leaf water) to the pot, ensuring the rice and beans are just covered by about 1 inch (2.5 cm) of liquid. The exact amount of water depends on the rice type—parboiled rice may need less, while jasmine rice may need more.
Step 5: Cook the Waakye
- Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice and beans simmer for 15-20 minutes, or until the rice is tender and has absorbed the water.
- Check the pot halfway through cooking to ensure the mixture isn’t sticking to the bottom. If the rice looks dry but isn’t fully cooked, add a small amount of water (1/4 cup at a time) and continue cooking. Stir gently to avoid breaking the grains.
- Once cooked, the waakye should have a uniform reddish-brown color from the sorghum leaves or baking soda, and the rice and beans should be tender but not mushy. Turn off the heat and let the pot sit, covered, for 5 minutes to allow the steam to finish cooking the rice.
Step 6: Prepare the Accompaniments
- While the waakye cooks, prepare the sides:
- Fried Plantain: Peel and slice 2 ripe plantains into 1/2-inch (1 cm) thick rounds. Heat 1/4 cup of vegetable oil in a frying pan over medium heat and fry the plantain slices for 2-3 minutes per side until golden brown. Drain on paper towels and sprinkle with a pinch of salt.
- Boiled Eggs: Boil 2-4 eggs for 8-10 minutes, then cool in cold water, peel, and halve.
- Spaghetti (Talia): Cook 100g of spaghetti in salted boiling water according to package instructions (about 8-10 minutes), then drain.
- Shito Sauce and Stew: If not using store-bought shito, you can make a quick version by blending dried shrimp, chili peppers, onions, garlic, and oil, then frying the mixture until dark and fragrant. For the stew, blend 2 tomatoes, 1 onion, and 1 scotch bonnet pepper, then cook with oil, salt, and spices until thickened (about 20 minutes).
- Protein: Fry or grill fish, chicken, or beef as desired. A popular choice is fried fish seasoned with ginger, garlic, and chili.
Step 7: Serve the Waakye
- Fluff the waakye with a fork to mix the rice and beans evenly. Serve hot on plates, portioning about 1-1.5 cups per person.
- Add the accompaniments: a spoonful of shito sauce, a ladle of tomato stew, a few slices of fried plantain, a boiled egg, a small portion of spaghetti, and your choice of protein on the side.
- For an authentic street food experience, serve the waakye in a banana leaf or foil container, piling the sides on top or around the rice and beans. Garnish with a sprinkle of gari (fermented cassava flakes) if desired.
Tips
- Color Adjustment: If the waakye isn’t reddish enough, you can add more baking soda (a pinch at a time) during cooking, but be careful not to overuse it, as it can affect the taste.
- Texture: For softer beans, cook them longer before adding the rice. For firmer rice, use less water and check frequently to avoid overcooking.
- Flavor Boost: Add a bay leaf or a few cloves of garlic to the pot while cooking for extra aroma. Some recipes also include a small amount of coconut milk for richness.
- Storage: Waakye can be refrigerated in an airtight container for up to 3 days. Reheat with a splash of water to restore moisture. Accompaniments like shito and stew can be made ahead and stored separately.
Nutritional Notes (Per Serving, Approximate, Without Accompaniments)
- Calories: 300 kcal
- Fat: 2g (from oil, if used)
- Carbohydrates: 60g (from rice and beans)
- Protein: 10g (from beans)
- Waakye is a balanced dish, providing protein and fiber from the beans and carbs from the rice. The sides add variety but can increase the calorie content, especially with fried items like plantain.
Cultural Context
Waakye is a quintessential Ghanaian dish, often sold by street vendors in bustling markets or at roadside stalls, especially in Accra. It’s a communal meal, bringing together diverse flavors and textures in one plate, reflecting Ghana’s love for bold, spicy, and hearty foods. The dish’s origins are tied to northern Ghana and the Hausa people, but it has become a national favorite, often enjoyed during social gatherings or as a quick, affordable meal. The sorghum leaves, traditionally used for color, connect the dish to Ghana’s agricultural heritage, while the array of sides showcases the country’s culinary creativity.
