Waakye is rice and beans cooked together, but the secret is in the leaves. We use dried sorghum leaves, also called waakye leaves. These leaves give the rice and beans a deep brown color and a smoky flavor. Without the leaves, it is just rice and beans. With the leaves, it becomes waakye.
When I first cooked waakye, I was amazed at how much the leaves changed the taste. They are natural, healthy, and full of tradition.
(Image idea: Waakye leaves soaking in water)
Ingredients You Will Need
Here is what I use when cooking waakye for about 4–6 people:
- 2 cups of rice (I prefer long‑grain rice)
- 1 cup of black‑eyed beans (you can also use red beans)
- 5–6 dried sorghum leaves (waakye leaves)
- 1 teaspoon of salt
- Water (enough for boiling)
- Optional: a little baking soda (to soften beans faster)
For serving, I usually add:
- Gari (fried cassava flakes)
- Boiled eggs
- Fried plantain
- Spaghetti
- Shito (black pepper sauce)
- Fried fish or meat
Step 1: Preparing the Beans
I start with the beans because they take longer to cook. I wash them well to remove any dirt. Then I put them in a pot with enough water to cover them.
I boil the beans until they are soft. This can take about 30–40 minutes. Sometimes I add a pinch of baking soda to make them cook faster. But I am careful not to add too much, because it can change the taste.
Step 2: Adding the Waakye Leaves
When the beans are almost soft, I add the waakye leaves. I wash the leaves first to remove dust. Then I tie them together so they are easy to remove later.
I drop the tied leaves into the pot. As they boil, the water turns a rich brown color. This is when the magic happens. The beans soak up the flavor and color.
🍚 Step 3: Cooking the Rice
Now it is time to add the rice. I wash the rice and pour it into the pot with the beans and leaves. I add more water if needed.
I stir gently and add salt. Then I cover the pot and let it cook on medium heat. I check from time to time to make sure the rice does not burn.
The rice absorbs the color from the leaves and the flavor from the beans. Slowly, the waakye comes together.
Step 4: Letting It Steam
When the rice is almost cooked, I reduce the heat and let it steam. This makes the grains soft but not mushy. I remove the waakye leaves at this stage.
I love the smell that fills the kitchen. It is earthy, smoky, and comforting.
(Image idea: pot covered, steam rising)
Step 5: Serving Waakye
Waakye is not complete without the extras. I serve it with boiled eggs, fried plantain, spaghetti, and shito. Sometimes I add fried fish or meat.
The plate looks colorful and inviting. The waakye is brown, the plantain is golden, the spaghetti is white, and the shito is dark. It is a feast for the eyes and the stomach.
Tips I Have Learned
- Always wash the waakye leaves well. They can be dusty.
- Tie the leaves together so they are easy to remove.
- Do not add too much baking soda. It can make the beans taste strange.
- Use long‑grain rice if you want separate grains.
- Let the waakye steam at the end. It makes the texture perfect.
Why Waakye Matters
Waakye is more than food. It is culture. In Ghana, waakye is often sold in the morning by street vendors. People line up to buy it before work. It is wrapped in leaves or paper, and everyone has their favorite sides.
When I cook waakye at home, I feel connected to that tradition. It reminds me of mornings in Accra, the smell of shito, and the joy of sharing food.
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Final Thoughts
Cooking waakye is a journey. It starts with beans, moves through leaves, and ends with a plate full of flavor. Every time I cook it, I learn something new.
If you follow these steps, you will not only cook waakye, but you will also experience a piece of Ghanaian culture. And trust me, once you taste it, you will want to cook it again and again.