Waakye

Ingredients

• 190 g (1 cup)dried black-eyed peas
• 570 g (3 cups)dried white rice
• 1.48 litres (6¼ cups)water, divided
• A pinchsalt
• 2.5 ml (½ tsp) with sorghum stems; 10 ml (2 tsp) withoutbicarbonate of soda
• 6sorghum stems
• 30 ml (2 tbsp), optionalcoconut oil

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

   Start with stems

   For waakye made with sorghum stems, put the beans and stems in a large pot with 4 cups of water. Cook over medium-low heat, leaving the lid slightly ajar so the water does not boil over onto the hob.

4. 4

   Add bicarbonate

   After about 10 minutes, add ½ teaspoon of bicarbonate of soda. Cook the beans for a further 10 minutes.

5. 5

   Add rice and water

   Add the rice and the remaining 2¼ cups of water, then mix evenly.

6. 6

   Bring to boil

   Let the pot come to the boil.

7. 7

   Simmer the rice

   Turn the heat to low, cover the pot with aluminium foil and cook gently for about 30 minutes.

8. 8

   Check the rice

   Check how well the rice has cooked. Add coconut oil if you like, cover the pot again and cook until the rice is done, another 15–20 minutes.

9. 9

   Cook without stems

   For waakye without sorghum stems, put the soaked beans in a pot with 4 cups of water and cook over medium-low heat for 10 minutes.

10. 10

    Add bicarbonate

    Add 2 teaspoons of bicarbonate of soda and cook the beans for a further 10 minutes.

11. 11

    Add rice and water

    Add the rice and remaining 2¼ cups of water, then mix evenly.

12. 12

    Bring to boil

    Let the pot come to the boil.

13. 13

    Simmer the rice

    Turn the heat to low, cover the pot with aluminium foil and cook gently for about 30 minutes.

14. 14

    Check the rice

    Check how well the rice has cooked. Add coconut oil if you like, cover the pot again and cook until the rice is done, another 15–20 minutes.

What is waakye?

Waakye is a Ghanaian dish of rice and beans cooked together in one pot. Its name is associated with the Hausa word for beans, and it is commonly served as a filling meal with accompaniments.

This version uses black-eyed peas and white rice, with sorghum stems lending colour and a subtle earthy character. Cooking the rice in the beans’ cooking liquid helps the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 11g protein, 71g carbs, 4g fat.

Most of the carbohydrates come from the rice and black-eyed peas; the beans also contribute protein and fibre. Coconut oil, if used, supplies most of the added fat, while the salt and bicarbonate contribute sodium. Balance a serving with vegetables and a protein-rich accompaniment.

Choosing the colouring

Sorghum stems: Use the stems for the recipe’s traditional colour and flavour. They go into the pot with the beans and can be removed before serving.

Bicarbonate of soda: The recipe uses ½ teaspoon with stems, or 2 teaspoons without them. Keep to the amount for your chosen method, as the larger amount can affect the flavour.

Give the beans a head start

Soaking: Leave the beans in water overnight, then rinse and drain them before cooking. This gives them a head start before the rice is added.

Staged cooking: Simmer the beans for 10 minutes before adding bicarbonate, then cook them for another 10 minutes. Only then add the rice and its remaining cooking water.

Keep an eye on the pot

At the start, leave a small gap in the lid to help prevent the bean water from boiling over. Once the rice goes in and the pot reaches a boil, cover it with foil and turn the heat down low.

Foil: Lay it over the pot before covering with the lid, as the method directs. Keep the heat gentle while the rice cooks so the base is less likely to catch.

Check for doneness

After about 30 minutes of covered cooking, check the rice rather than relying on the clock alone. If it is not done, cover the pot again and cook for another 15–20 minutes.

The finished rice should be cooked through, with the beans tender. If the grains still feel firm, give them more covered time over low heat.

Make the most of the one-pot method

Water: The recipe divides 6¼ cups between the beans and rice: 4 cups at the beginning, then 2¼ cups with the rice. Measure the remaining water before it is time to add it.

Mixing: Stir the rice through the beans and water evenly when it goes into the pot. Once the mixture is covered and simmering, avoid frequent stirring so the rice can cook undisturbed.

What to serve with waakye

Serve it as a substantial base for a meal, with vegetables and a protein of your choice alongside. Its rice-and-bean combination also works well with a Ghanaian-style stew or sauce.

For a simple plate, add fresh vegetables and keep any rich or oily accompaniments modest, since the optional coconut oil already adds richness.

Recipe notes & tips

• Measure the 4 cups and 2¼ cups of water separately before you begin.
• Leave the lid slightly ajar while the beans cook to reduce the risk of boil-over.
• Use the bicarbonate amount that matches whether you are using sorghum stems.
• Keep the heat low after the pot comes to a boil and the rice is added.
• Check the rice after 30 minutes, then continue cooking covered if it is not ready.
• Add the coconut oil only if you want the extra richness.

Variations

• Without stems: Leave out the sorghum stems and use 2 teaspoons of bicarbonate of soda as directed.
• With stems: Use all 6 sorghum stems and ½ teaspoon of bicarbonate of soda for the stem method.
• Oil-free: Leave out the optional coconut oil.
• More vegetables: Serve the waakye with a generous side of fresh or cooked vegetables.
• Sauce on the side: Pair it with a Ghanaian-style stew or sauce at the table.

Common mistakes to avoid

• Skipping the soak: Soak the beans overnight as directed before starting the cooking.
• Using the wrong bicarbonate amount: Use ½ teaspoon with stems or 2 teaspoons without them.
• Adding the rice too early: Give the beans their first 20 minutes of cooking before adding the rice.
• Boiling over: Leave a crack in the lid while the beans cook.
• Cooking too hot: Turn the heat to low after the pot boils and keep it there while the rice simmers.
• Assuming the rice is done at 30 minutes: Check it and allow the additional 15–20 minutes if needed.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge and eat within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions