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Waakye

Name: Waakye
Total time: 90 min
Yield: Serves 6
Cuisine: Ghana
Ingredients: 2 cups Raw rice; 150g (dried) Red kidney beans; 1 1/2 tsp Salt; 4 Hard-boiled eggs; 1 Plantain; To taste Vegetable Oil; 1 Tomato; 1 Onion

Rice

⏱ 90 min

👥 Serves 6

Difficulty ⭐⭐

Rice and red kidney beans dyed reddish-brown with sorghum leaves — Ghana's favorite morning street rice.

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📖 The Story Behind This Dish

Waakye is a rice and bean dish from northern Ghana, cooked with dried sorghum leaves that dye it a distinctive reddish brown. At stalls you choose as many toppings as you like — boiled egg, gari (cassava meal), spaghetti, fried plantain, spicy shito, fried fish — and it's sold wrapped in banana leaves.

🌆 Where it's eaten: Early morning in Accra, a long line forms at a waakye stall as the owner piles rice and toppings onto banana leaves one after another.

🥕 Ingredients (serves 6)

Raw rice 2 cups
Red kidney beans 150g (dried)
Salt 1 1/2 tsp
Hard-boiled eggs 4
Plantain 1
Vegetable Oil To taste
Tomato 1
Onion 1

👩‍🍳 Instructions

Soak the kidney beans overnight and boil in plenty of water for 40 minutes until tender.
Add sorghum leaves (or black tea bags) and simmer 5 minutes to color, then remove.
Add the rinsed rice and salt and adjust the water to 1.2 times the rice.
Cover and cook on low for 25 minutes.
Slice the plantain diagonally and fry; chop the onion and tomato and sauté in oil to make a sauce.
Serve the waakye with boiled egg, fried plantain, and tomato sauce.

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