How to Prepare Authentic Ghanaian Waakye
Waakye is a beloved traditional Ghanaian dish made from rice and beans, often served with a variety of tasty sides such as stew, spaghetti, fried plantain, boiled eggs, gari (grated cassava), and assorted meats or fish. Originating from Northern Ghana but now enjoyed nationwide, waakye is a nutritious and flavorful meal commonly eaten for breakfast or lunch. This guide will walk you through how to prepare delicious waakye at home using simple ingredients.
Ingredients:
To prepare waakye for about 4–6 people, you will need the following:
2 cups of rice (preferably long grain or jasmine rice)
1 cup of black-eyed peas or red beans
1 teaspoon of baking soda (optional, helps soften the beans)
1-2 dried millet leaves (also known as waakye leaves)
Salt to taste
Water
Optional sides to serve with waakye:
Stewed beef or chicken
Gari (soaked or dry)
Boiled eggs
Spaghetti (cooked and lightly oiled)
Fried plantains
Shito (black pepper sauce)
Fried fish
Step-by-Step Preparation:
1. Soak and cook the beans
Start by washing the beans thoroughly. If you have time, soak them in water for a few hours or overnight. This helps reduce cooking time. When ready to cook, drain the beans, place them in a large pot, and add enough water to cover them.
Add the millet leaves to the pot. These leaves give waakye its unique reddish-brown color and a subtle herbal flavor. If you don’t have waakye leaves, you can still make the dish, but the color and taste will be different. Add a small pinch of baking soda (optional) to help soften the beans more quickly.
Boil the beans and millet leaves for 30–45 minutes until the beans are just tender but not too soft. Make sure there is still enough water in the pot to cook the rice afterward.
2. Add the rice
Wash the rice and add it directly to the pot of partially cooked beans and colored water. Stir to mix evenly. Add more water if necessary, just enough to cover the rice and beans. Add salt to taste.
Cover the pot and allow the rice and beans to cook together. Reduce the heat to medium-low and let it simmer gently. Check occasionally and add a small amount of water if needed. Avoid stirring too much to prevent the rice from becoming mushy.
Cook for about 25–30 minutes or until the rice is soft and fluffy and the water has been absorbed. When done, remove the waakye leaves and fluff the rice gently with a fork.
3. Prepare the sides (optional)
While the waakye is cooking, you can prepare your preferred sides. Boil eggs, fry plantains, cook spaghetti (with a little salt and oil), and prepare your meat stew or fried fish. Shito, Ghana’s spicy black pepper sauce, is also a must-have condiment that adds rich flavor.
4. Serving the waakye
Scoop a portion of the waakye onto a plate. Add your desired accompaniments: a scoop of stew, a boiled egg, some spaghetti, gari, fried plantains, meat or fish, and a spoonful of shito. You can also add coleslaw or avocado slices for extra flavor and nutrition.
Conclusion:
Waakye is a hearty and satisfying dish that beautifully represents Ghanaian culinary tradition. Though it looks complex with its many components, the base—rice and beans cooked together—is simple and easy to prepare. With waakye, you can enjoy a delicious and balanced meal packed with protein, carbohydrates, and bold flavors. Whether it’s for a weekend breakfast or a special lunch, waakye is sure to be a hit for both friends and family.