Entree: Ghana – Northern Ghana – Waakye (Ghanaian one-pot rice and beans cooked together, traditionally colored with sorghum leaves and served with protein and sides)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) dried black-eyed peas or cowpeas
- 2 cups (370 g) long-grain parboiled rice, rinsed
- 2–3 sorghum leaves (waakye leaves) or 1/2 tsp (2.5 g) baking soda if leaves are unavailable
- 4 cups (950 ml) water for cooking beans (more as needed)
- 3 cups (710 ml) additional water for cooking rice (adjust as needed)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 large eggs, approx. 7 oz (200 g) total (for boiling and serving)
- 2 ripe plantains, peeled and cut diagonally into 1/2-inch (1.5 cm) slices
- 3 tbsp (45 ml) vegetable oil for frying plantain
- Gari, shito (Ghanaian pepper paste), or sliced fresh tomatoes for serving (optional)

Show original ingredient measurements

- 1 cup (200 g) dried black-eyed peas or cowpeas
- 2 cups (370 g) long-grain parboiled rice, rinsed
- 2–3 sorghum leaves (waakye leaves) or 1/2 tsp (2.5 g) baking soda if leaves are unavailable
- 4 cups (950 ml) water for cooking beans (more as needed)
- 3 cups (710 ml) additional water for cooking rice (adjust as needed)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 large eggs, approx. 200 g total (for boiling and serving)
- 2 ripe plantains, peeled and cut diagonally into 1/2-inch (1.5 cm) slices
- 3 tbsp (45 ml) vegetable oil for frying plantain
- Gari, shito (Ghanaian pepper paste), or sliced fresh tomatoes for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the dried black-eyed peas and place in a bowl with enough water to cover; soak overnight or use a quick soak by boiling 5 minutes then letting sit 1 hour. Drain and rinse.
2. In a large pot, combine the soaked beans, 4 cups (950 ml) fresh water, the sorghum leaves (or 1/2 tsp (2.5 ml) baking soda), and 1/2 tsp (2.5 ml) salt. Bring to a boil, then reduce heat and simmer, partially covered, until the beans are tender but not mushy, about 25–40 minutes depending on age of beans. Remove and discard sorghum leaves if used.
3. While beans simmer, bring a small pot of water to a boil and gently lower the eggs. Boil 9–11 minutes for hard-boiled eggs. Cool, peel, and set aside.
4. When beans are tender and most of the cooking liquid remains, add the rinsed rice directly to the pot with the beans. Stir gently to combine, add the remaining 3 cups (710 ml) water (or enough to cover by about 1/2 inch (1 cm)), 1 tsp (5 ml) salt, chopped onion, oil, and pepper.
5. Bring to a boil, then reduce heat to low, cover tightly, and simmer undisturbed until rice is cooked and liquid is absorbed, about 20–25 minutes. Turn off heat and let rest covered 10 minutes; fluff gently with a fork.
6. Meanwhile, heat 3 tbsp (45 ml) vegetable oil in a skillet over medium-high heat and fry the plantain slices until golden brown on both sides, 2–3 minutes per side. Drain on paper towels and season lightly with salt.
7. To serve, plate a generous portion of waakye and accompany with a halved boiled egg, fried plantain, and optional sides such as gari, shito, or sliced tomatoes. Mix and eat together as in traditional Ghanaian service.

1. Rinse the dried black-eyed peas and place in a bowl with enough water to cover; soak overnight or use a quick soak by boiling 5 minutes then letting sit 1 hour. Drain and rinse.
2. In a large pot, combine the soaked beans, 4 cups (950 ml) fresh water, the sorghum leaves (or 1/2 tsp baking soda), and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer, partially covered, until the beans are tender but not mushy, about 25–40 minutes depending on age of beans. Remove and discard sorghum leaves if used.
3. While beans simmer, bring a small pot of water to a boil and gently lower the eggs. Boil 9–11 minutes for hard-boiled eggs. Cool, peel, and set aside.
4. When beans are tender and most of the cooking liquid remains, add the rinsed rice directly to the pot with the beans. Stir gently to combine, add the remaining 3 cups (710 ml) water (or enough to cover by about 1/2 inch / 1 cm), 1 tsp salt, chopped onion, oil, and pepper.
5. Bring to a boil, then reduce heat to low, cover tightly, and simmer undisturbed until rice is cooked and liquid is absorbed, about 20–25 minutes. Turn off heat and let rest covered 10 minutes; fluff gently with a fork.
6. Meanwhile, heat 3 tbsp (45 ml) vegetable oil in a skillet over medium-high heat and fry the plantain slices until golden brown on both sides, 2–3 minutes per side. Drain on paper towels and season lightly with salt.
7. To serve, plate a generous portion of waakye and accompany with a halved boiled egg, fried plantain, and optional sides such as gari, shito, or sliced tomatoes. Mix and eat together as in traditional Ghanaian service.