Main
90 min total Serves 5
Waakye (Rice and Beans)
The classic Ghanaian rice-and-beans, tinted with dried sorghum leaves and served with an array of sides. Best enjoyed with shito fried in Frytol.
Made with
Frytol
What do I need for Waakye (Rice and Beans)?
Serves 5
- 1 cup black-eyed beans
- 2 cups long-grain rice
- 4 leaves dried sorghum (waakye) leaves
- 0.5 tsp bicarbonate of soda
- 1 tbsp Frytol cooking oil
- 6 cups water
- 1 tsp salt
Tips
- A pinch of bicarbonate of soda softens the beans and deepens the colour — do not overdo it.
- Make extra shito; it is the side that defines a good plate of waakye.
How do I make Waakye (Rice and Beans)?
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1
Rinse the beans and boil with the waakye leaves and bicarbonate of soda until almost tender, about 35 minutes.
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2
Remove the leaves, having released their deep red colour into the pot.
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3
Wash the rice and add it to the beans with the salt and a drizzle of Frytol.
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4
Top up the water so it sits just above the rice, then cover and cook on low heat.
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5
Cook until the rice and beans are soft and the water is absorbed, about 25 minutes.
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6
Serve with shito, boiled egg, spaghetti, gari and stew.
Frequently asked about Waakye (Rice and Beans)
- What gives waakye its red colour?
- Dried sorghum (waakye) leaves release a natural red colour as the beans boil; a little bicarbonate of soda intensifies it.
- What is served with waakye?
- Common sides include shito, boiled egg, spaghetti, gari, avocado and meat or fish stew.