Ghanaian Rice and Beans (Waakye)

Pronounced “Wa-chee”, this rice and beans dish is the most popular street food in Ghana. It makes the perfect “fully loaded” plate when served with different accompaniments like fried plantains, meat, boiled eggs, or roasted vegetables. Waakye is also an incredibly popular breakfast in Ghana.

African Ghana Waakye

Waakye- Ghanaian Rice and Beans

This easily made dish is a wonderful way to add a little color, literally, to basic rice. The addition of sorghum to the cooking water give the dish its famous reddish coloring. This dish is perfect for a cookout, or like the do in Ghana, topped with boiled eggs and serve for breakfast.
5 from 2 votes
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Course: Breakfast, Side Dish
Cuisine: African, Ghana, West Africa
Prep Time: 5 minutes
Cook Time: 30 minutes
Soaking dry beans: 8 hours
Total Time: 8 hours 35 minutes
Servings: 6
Author: My Hungry Traveler


  • Large bowl
  • Large pot


  • 2 cups Rice, long grain
  • cups Dried black-eyed peas (or kidney beans). Optionally 2 x 14oz. cans)
  • ½ tsp Baking Soda
  • 4 cups Water
  • 6 sticks Sorghum stems or leaves (Waakye)
  • 1 tsp Salt


  • Prep – Soak dry beans in water to cover overnight. Optionally, drain canned beans. Rinse rice a few times in water.
  • Cooking – Boil water with sorghum for 15 minutes. Remove sorghum stalks. Add drained beans to water with baking soda and rice. Reduce heat to medium, cover pot, and cook until rice has cooked through an absorbed all the water, 15 – 20 minutes. Fluff rice with a fork and season with salt. Place a paper towel or kitchen towel over pot, return cover, and let sit for 10 minutes.
  • Serve – transfer to a serving bowl and serve as a side or top with Kelewele (fried plantains), boiled eggs and/or spaghetti.


Calories: 365kcal | Carbohydrates: 74g | Protein: 14g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 496mg | Potassium: 535mg | Fiber: 5g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 4mg

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