Waakye
Waakye is a traditional Ghanaian dish made by cooking rice and black-eyed peas together. The distinctive reddish-brown color comes from dried sorghum leaves, which also impart a unique, earthy flavor. This hearty, nutrient-rich meal is a staple in Ghana and can be enjoyed any time of day.
An original recipe by Forkin
- Total time
- 9 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 522 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 cupblack-eyed pea, dried
- 2 cuplong-grain white rice
- 5 pcsdried sorghum leaf
- 6 cupwater
- 1 tspsalt
- 0.25 tspkaun, also known as potash or limestone(optional)
- 1 tbspcoconut oil(optional)
Equipment
large pot with lid · tongs · bowl · fork · colander
The method
Step by step
- 1
Rinse the dried black-eyed peas under cool water.
About 2 min
Cook’s note: Pick through the peas to remove any small stones or debris before rinsing.
- 2
Place the rinsed peas in a large bowl, cover with plenty of water, and let them soak overnight or for at least 8 hours.
Cook’s note: Soaking softens the beans, reduces cooking time, and makes them easier to digest.
- 3
After soaking, drain the water and give the peas another quick rinse.
About 1 min
- 4
In a large pot, combine the soaked peas, dried sorghum leaves, and the optional kaun.
About 1 min
- 5
Pour in the water and bring the mixture to a boil over high heat.
About 7 min
- 6
Reduce the heat to a simmer, cover the pot, and cook until the peas are tender, which should take about 45-60 minutes.
About 50 min
Cook’s note: The cooking time for the peas can vary depending on their age and how long they were soaked.
- 7
While the peas are simmering, rinse the rice in a separate bowl until the water runs clear.
About 5 min
Cook’s note: Rinsing the rice removes excess starch and helps prevent the final dish from being sticky.
- 8
Once the peas are tender, use tongs to carefully remove and discard the sorghum leaves from the pot.
About 1 min
- 9
Stir the rinsed rice, salt, and optional coconut oil into the pot with the peas and their reddish cooking liquid.
About 2 min
- 10
Bring the mixture back to a boil, then immediately reduce the heat to the lowest setting.
About 3 min
Cook’s note: Make sure the liquid covers the rice and beans by about 2 cm (just under an inch). Add a little more hot water if needed.
- 11
Cover the pot with a tight-fitting lid and cook for 20 minutes, or until all the water is absorbed. Do not lift the lid during this time.
About 20 min
- 12
Remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to steam.
Cook’s note: This final steaming step makes the rice fluffy and perfectly cooked.
- 13
Gently fluff the waakye with a fork before serving.
About 1 min
Per serving
Nutrition
- Calories
- 521.9kcal
- Protein
- 18.2g
- Carbs
- 102.2g
- Fat
- 4.6g
- Fibre
- 6.2g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water to prevent drying out.
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