Ghanaian Waakye Beans and Rice
Discover the bold and earthy flavors of Ghanaian Waakye Beans and Rice, a traditional West African dish that's as vibrant as it is comforting. This one-pot recipe combines tender black-eyed peas and fluffy white rice infused with the rich, smoky essence of waakye leaves (dried millet leaves), which impart their signature reddish hue and a deep, earthy aroma. Enhanced with a touch of baking soda to release the leaves’ natural color, this dish is both a visual and culinary delight. Perfectly seasoned with a hint of salt and enriched with vegetable oil for added depth, waakye is a hearty and versatile dish that pairs beautifully with fried plantains, boiled eggs, shito (spicy black pepper sauce), or crispy fried fish. Whether you're exploring Ghanaian cuisine for the first time or recreating a beloved classic, this recipe delivers an authentic taste of Ghana in every bite.
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Recipe Information
Ingredients
- 2 cups White rice
- 1 cup Black-eyed peas (or red cowpeas)
- 10 pieces Waakye leaves (dried millet leaves)
- 6 cups Water
- 0.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Rinse the black-eyed peas thoroughly under running water and soak them in cold water for 4-6 hours or overnight to soften them.
In a large pot, combine the soaked black-eyed peas with 4 cups of water and bring to a boil over medium heat.
Add the waakye leaves and baking soda to the pot. The baking soda helps release the deep red color from the waakye leaves and enhances their earthy flavor.
Cook the beans and waakye leaves for about 30-45 minutes or until the beans are tender but not mushy. Add more water if necessary to keep the beans submerged during cooking.
Once the beans are cooked, remove and discard the waakye leaves from the pot. Do not drain the water, as it is infused with the essence of the waakye leaves.
Rinse the rice under running water to remove excess starch. Add the rice to the pot with the beans and waakye-infused liquid.
Add 2 cups of water, the vegetable oil, and salt to the pot. Stir gently to combine.
Bring the pot to a boil, then reduce the heat to low and cover the pot tightly with a lid. Allow it to simmer for 20-25 minutes, checking occasionally to ensure the rice doesn’t stick to the bottom. Stir gently if needed.
Once the rice is tender and has absorbed all the liquid, turn off the heat and let the pot sit, covered, for an additional 5-10 minutes to let the flavors meld together.
Fluff the waakye with a fork before serving. Serve warm with traditional accompaniments such as fried plantains, boiled eggs, gari (grated cassava), shito (black pepper sauce), or fried fish.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 6.8 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
