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Ghanaian Waakye

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Ghanaian waakye rice and beans served with fried plantain, egg, gari, salad, and shito.
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Waakye is one of Ghana’s most beloved one-pot meals: rice and beans cooked together, then served with a colorful collection of sides and sauces.

Cooking the beans until tender before adding the rice keeps both components distinct, while the sides bring sweetness, crunch, heat, and freshness.

Start checking the rice early after adding it to the beans; the exact cooking time depends on the age and variety of the rice.

Serving Suggestions

Serve waakye with fried plantain, boiled egg, gari, shito, tomato salad, and a little stew or grilled meat if desired.

A spoonful of Ghanaian waakye rice and beans with plantain, egg, and pepper sauce.

Recipe Notes

The rice and beans keep refrigerated for up to 3 days. Reheat covered with a splash of water so the grains stay moist.

Ghanaian waakye rice and beans served with fried plantain, egg, gari, salad, and shito.

Ghanaian Waakye

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Ghanaian rice and beans served with fried plantain, boiled egg, gari, tomato salad, and spicy shito.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ghanaian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Waakye Rice and Beans
  • 1 cup dried black-eyed peas soaked overnight and drained
  • 2 cups long-grain rice rinsed
  • 2 leaves dried waakye leaves or sorghum leaves, optional
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 cups water plus more as needed
Traditional Sides
  • 2 large ripe plantains sliced
  • 4 large eggs hard-boiled
  • 1/2 cup gari
  • 1/2 cup shito sauce
  • 1/2 cup tomato salad
  • 2 tbsp neutral oil for frying

Equipment

  • Large pot with lid
  • Frying pan
  • Colander
  • Serving bowls

Method
 

Cook the Beans:
  1. Place the soaked black-eyed peas, waakye leaves, baking soda, and water in a pot. Simmer until the beans are tender, about 45 to 60 minutes.
  2. Remove the leaves and reserve the cooking liquid. Season the beans with salt.
Add the Rice:
  1. Stir the rinsed rice into the beans and add enough reserved liquid to cover by about 1 inch.
  2. Bring to a boil, cover, reduce the heat, and cook until the rice is tender, about 20 minutes. Rest covered for 10 minutes, then fluff.
Prepare the Sides:
  1. Boil the eggs for 9 to 10 minutes, cool, and peel. Fry the plantain slices in oil until golden on both sides.
  2. Serve the waakye with plantain, egg, gari, tomato salad, and shito.

Nutrition

Calories: 610kcalCarbohydrates: 93gProtein: 18gFat: 19gSaturated Fat: 4gCholesterol: 125mgSodium: 780mgFiber: 10gSugar: 14g

Notes

  • Waakye leaves add traditional color and aroma but can be omitted if unavailable.
  • Keep the shito on the side so each person can adjust the heat.

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