Waakye

Ingredients

• 1 cup (about 200 g)dried black-eyed peas
• 3 cups (about 570 g)dry white rice
• 1.48 litres (6¼ cups)water, divided
• A pinchsalt
• ½ tsp with sorghum stems; about 2 tsp withoutbicarbonate of soda
• 6sorghum stems
• 2 tbspcoconut oil (optional)

Instructions

1. 1

   Soak the beans

   Soak the black-eyed peas overnight.

2. 2

   Rinse the beans

   The next day, wash and drain the soaked beans.

3. 3

   Cook with stems

   For the version with sorghum stems, put the beans and stems in a large pot with 950 ml (4 cups) of water. Cook over a medium-low heat.

4. 4

   Vent the pot

   Leave the lid slightly ajar so the water does not boil over onto the hob.

5. 5

   Add bicarbonate

   After about 10 minutes, stir in ½ tsp of bicarbonate of soda.

6. 6

   Add rice and water

   Cook the beans for another 10 minutes. Add the rice and the remaining 530 ml (2¼ cups) of water, then mix evenly.

7. 7

   Bring to boil

   Allow the pot to come to the boil.

8. 8

   Cook on low

   Once boiling, turn the heat to low, cover the pot with aluminium foil and cook for about 30 minutes.

9. 9

   Check the rice

   After 30 minutes, check how cooked the rice is. Add the coconut oil if you like, cover the pot again and cook until the rice is done, about another 15–20 minutes.

10. 10

    Cook without stems

    For the version without sorghum stems, put the soaked beans in a pot with 950 ml (4 cups) of water. Cook over a medium-low heat for 10 minutes.

11. 11

    Add bicarbonate

    After 10 minutes, stir in 2 tsp of bicarbonate of soda.

12. 12

    Add rice and water

    Cook the beans for another 10 minutes. Add the rice and the remaining 530 ml (2¼ cups) of water, then mix evenly.

13. 13

    Bring to boil

    Allow the pot to come to the boil.

14. 14

    Cook on low

    Once boiling, turn the heat to low, cover the pot with aluminium foil and cook for about 30 minutes.

15. 15

    Check the rice

    After 30 minutes, check how cooked the rice is. Add the coconut oil if you like, cover the pot again and cook until the rice is done, about another 15–20 minutes.

What is waakye?

Waakye is a Ghanaian dish of rice and beans cooked together in the same pot. It is traditionally coloured with sorghum leaves or stems, which give the grains their distinctive tint.

This version starts the beans before adding the rice, so both have time to cook through. The recipe gives a method with sorghum stems and an alternative using bicarbonate of soda.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 9g protein, 61g carbs, 2g fat.

Most of the carbohydrates come from the rice and black-eyed peas, while the beans also contribute protein and fibre. Coconut oil, if used, supplies most of the added fat; pair a serving with vegetables and a protein-rich accompaniment for a more balanced plate.

Choosing the ingredients

Black-eyed peas: soaking them overnight helps them cook more evenly and shortens their time on the hob.

Rice: use plain dry white rice, as specified, and rinse it if needed to remove excess surface starch before cooking.

Sorghum stems: use these for the coloured version. If you leave them out, the recipe uses more bicarbonate of soda instead.

Getting the beans started

Bean stage: simmer the soaked peas in 950 ml of water for 10 minutes before adding the bicarbonate of soda. Keep the heat moderate and watch the pot closely.

Foam control: leave a small gap under the lid while the beans cook so the liquid is less likely to boil over. Once the rice is added, follow the covered cooking instructions.

Cooking the rice evenly

Add-in point: stir in the rice and remaining 530 ml of water after the beans have had their first 20 minutes of cooking. Mix evenly so the rice is distributed through the beans.

Low heat: bring the pot to the boil, then turn the heat down and cover it with foil. A steady, low simmer gives the rice time to absorb the liquid.

Checking for doneness

After 30 minutes on low, check the rice before deciding whether it needs more time. If the grains are still firm, cover the pot again and continue cooking for the stated 15–20 minutes.

The waakye is ready when the rice is tender and the beans are cooked through. If the bottom is catching, lower the heat rather than stirring repeatedly.

Serving waakye

Waakye is often served as a substantial base for a meal, with accompaniments such as a stew, sauce or fresh vegetables. Keep the rice and beans as the centrepiece, and add sides to suit the meal.

The optional coconut oil adds richness; you can leave it out if you prefer a less rich finish.

Recipe notes & tips

• Soak the beans overnight, then drain them before cooking.
• Keep the lid slightly ajar during the initial bean simmer to reduce the chance of a boil-over.
• Measure the remaining water before adding the rice so the quantities stay balanced.
• Use a low heat after the pot comes to the boil to help prevent the rice catching.
• Check the rice after 30 minutes and allow the extra 15–20 minutes if it is not yet tender.
• Add the coconut oil only if you want the finished dish to be richer.

Variations

• Use sorghum stems: cook them with the beans for the coloured version.
• Leave out the stems: use about 2 tsp of bicarbonate of soda as directed.
• Omit the oil: finish the waakye without the optional coconut oil.
• Serve with vegetables: add fresh or cooked vegetables alongside the rice and beans.

Common mistakes to avoid

• Skipping the soak: soak the beans overnight so they cook more evenly.
• Sealing the pot too early: leave a small gap in the lid while the beans simmer to help prevent boil-over.
• Adding rice too soon: wait until the beans have cooked for 20 minutes before adding it.
• Keeping the heat high: turn it down to low once the pot boils so the rice can cook steadily.
• Stopping at 30 minutes: check the rice, then cook it for another 15–20 minutes if needed.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice has dried out.

Frequently asked questions