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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.