Rice and beans stained burgundy with millet leaf
Ghanaian Waakye
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Ghanaian Waakye
Rice and beans stained burgundy with millet leaf
★4.3(22)
Ghana's beloved rice and black-eyed peas dish cooked with dried millet stalks that stain everything a distinctive burgundy color. Served with a feast of accompaniments.
10m
Prep Time
50m
Cook Time
60m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Waakye (pronounced "waa-chay") is Ghana's most popular street breakfast — rice and beans cooked with dried sorghum leaves that give it a unique reddish-brown color. It is always served with an array of sides.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 cups long-grain rice
- 1 cup black-eyed peas, soaked overnight
- 3-4 dried millet or sorghum leaf stalks (or 1 tsp baking soda for color)
- 1 tsp salt
- 4 cups water
- Shito (black pepper sauce) for serving
Instructions
- 1
Boil soaked black-eyed peas with millet stalks in 6 cups water for 25 minutes until half-tender.
- 2
Add rice and salt. Stir once, then cover tightly.
- 3
Reduce heat to low and cook 25 minutes until rice is fluffy and water is absorbed.
- 4
Remove millet stalks. Fluff gently with a fork.
- 5
Serve with shito sauce, fried plantain, boiled eggs, spaghetti, gari (cassava flakes), and stew.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Millet stalksA pinch of baking soda
Gives color but not the traditional earthy flavor
Black-eyed peasKidney beans
Different but still commonly used in some waakye variations
Tips & Storage
Pro Tips
If you cannot find millet stalks, a pinch of baking soda gives a similar brownish color (not the same flavor).
The traditional accompaniments — shito, spaghetti, gari, plantain — are what make waakye a complete meal.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Microwave with a splash of water. Reheat shito and sides separately.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates2g
Fat72g
Fiber420mg
Sugar6g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What gives waakye its color?
- Dried sorghum or millet leaf stalks release tannins that stain the rice and beans a distinctive burgundy.
- What is shito?
- A fiery Ghanaian black pepper sauce made with dried shrimp, chili, and oil — the essential waakye condiment.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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