How to Cook Waakye Rice and Beans From Scratch (The Complete Guide)

There's nothing quite like the smell of waakye on a Saturday morning. It’s that earthy, savory aroma that just pulls you out of bed, promising a hearty, satisfying meal. This beloved dish is a wonderful gift from our Ghanaian brothers and sisters, and here in Nigeria, we've embraced it with all our hearts, making it a staple on our own streets and in our homes.

In this guide, I'm sharing everything—and I mean everything—I've learned from cooking waakye countless times. This isn't just a simple recipe. It's a masterclass. By following these steps, you are guaranteed to succeed. I'm sharing all the family secrets to making perfectly fluffy, deep-red waakye rice every single time. We'll cover how to choose the right rice and beans, the real science behind that beautiful color (it's not what you think!), and I'll even answer all those health questions you might have.

By the time you're done reading, you'll know exactly how to cook waakye rice like a pro. No more sticky rice, no more pale imitations. This is the real deal, complete with step-by-step photos from my own kitchen.

What Exactly is Waakye?

So, what is this dish we all love? What is waakye called in English? Simply put, waakye (pronounced 'waa-chey') is a delicious, traditional West African dish of rice and beans cooked together. It’s a staple food you'll find sold on almost every street corner in Ghana, and it's just as popular here in Nigeria.

But what makes it so special? The name 'waakye' actually comes from the key ingredient that gives the dish its signature deep-red color and earthy flavor: the dried red waakye leaves (from the sorghum plant). It's a humble dish that’s packed with flavor, history, and culture, and it's enjoyed by people from all walks of life.

The Science & Secrets of Perfect Waakye

What Makes Waakye Red? The Magic of Sorghum Leaves

This is the most common question I get! That beautiful, deep reddish-brown color doesn't come from palm oil or tomatoes. The authentic color and the subtle, earthy flavor come from one special ingredient: dried sorghum leaves (or stalks), often just called 'waakye leaves'.

When you boil these leaves in water, they release a natural pigment. This pigment is what stains the rice and beans, giving waakye its iconic look. It's a completely natural process.

Now, let's talk about a common shortcut you might have heard of: using 'kanwa' (potash) or baking soda to darken the color. While some food sellers might do this to speed things up or get a darker look, I don't recommend it for home cooking. Why? Because the real flavor is in the leaves! Kanwa and baking soda can also make your rice and beans too soft or even mushy, and can sometimes add a slightly "soapy" taste. A tiny piece of kanwa can be used to soften the beans (which we'll discuss), but it's not for color.

And to answer a related question: 'Can I use baking powder to cook waakye?' The answer is a definite no. Baking powder is a leavening agent (for making cakes rise!) and will completely ruin the texture and taste of your dish. Stick to the leaves—it's the traditional, most flavorful, and best way.

Choosing Your Weapons: The Best Rice and Beans

The final texture of your waakye depends 100% on the ingredients you choose. You can't have fluffy waakye with the wrong rice!

"What kind of rice is used in waakye?"
For that perfectly fluffy, separate-grain finish that we love in Nigeria, my number one, non-negotiable recommendation is long-grain parboiled rice. It’s strong, it can absorb all the flavor and color from the red water without breaking down, and it's very forgiving. It's built to withstand the extra cooking time with the beans.

You can use fragrant rice like Jasmine or Basmati, and some people do. But in my experience, they are much starchier and can get sticky or clump together. You'll have a much harder time getting that all-important fluffy result.

Speaking of fragrant rice, you might ask, "Which rice is called the king of rice?" That's usually Basmati, known for its amazing aroma and long, delicate grains. But for this specific dish, our trusty parboiled rice is the true king. Save the Basmati for your jollof or fried rice! If you're curious about the differences, check out our ultimate guide to types of rice to see which one is best for each dish.

"Which kidney beans are best?"
The most traditional choice, and my personal favorite, is black-eyed peas (what we just call 'beans'!). They cook relatively quickly (especially when soaked) and have a lovely creamy texture that complements the rice perfectly.

However, kidney beans are also a fantastic choice! They are firmer and hold their shape well, adding a nice 'bite' to the dish. If you're using kidney beans, just make sure to soak them overnight as they are tougher. Really, you can't go wrong with either black-eyed peas or kidney beans.

Ingredients & Equipment Checklist

Let's get everything in order before we start. This recipe serves about 4-6 people.

Ingredients You'll Need

Rice: 2 cups long-grain parboiled rice
Beans: 1 cup black-eyed peas (or kidney beans), dried
Color: 1 large handful of dried sorghum leaves (waakye leaves)
Bean Softener (Optional): 1 tiny piece of Kanwa (potash), about the size of a small pebble. (This is optional but recommended, especially for kidney beans. It helps soften the beans faster.)
Liquid: 8-10 cups of water (you'll use this in stages)
Flavor: 1 teaspoon of salt (or to your taste)

Kitchen Tools

A large, heavy-bottomed pot with a tight-fitting lid (this is very important! See our guide on the best cooking pots to understand why.)
A colander or sieve for washing the rice
A separate small bowl for soaking beans
Measuring cups
A wooden spoon for stirring

How to Cook Waakye Rice and Beans: A Step-by-Step Guide

Okay, let's get cooking! This is the most detailed guide you'll ever need. Follow this, and I promise you'll succeed. This is how to cook rice and beans step by step, the waakye way.

Step 1: Prepare the Beans (The Night Before)

The night before you plan to cook, your prep begins. Sort your beans, removing any stones or bad ones. Rinse them well. Put the beans in a large bowl and cover them with plenty of water. They will swell up, so use more water than you think you need. Let them soak overnight, or for at least 6-8 hours.

Why is this step so important? Soaking cuts the cooking time in half, at least, and you can find even more tips in our complete guide on how to cook beans faster. It also helps make the beans easier to digest (if you know what I mean!).

Step 2: Create the Red Water Base

This is where the magic happens. In your large, heavy-bottomed pot, place your handful of sorghum leaves. Add about 6-8 cups of water. Bring the water to a boil, then reduce the heat slightly and let it boil gently for about 10-15 minutes. You'll see the water turn a deep, dark red. Using a slotted spoon, remove and discard the leaves. You're now left with a beautiful, earthy red water. This is your waakye base.

Step 3: Cook the Beans

Drain your soaked beans from their soaking water and rinse them one more time. Add the beans to the red water in your pot. If you're using the optional kanwa (potash), add the tiny piece now. Bring the pot to a boil, then reduce the heat and let the beans simmer. You want to cook them until they are almost tender, but not completely mushy. This can take 20-30 minutes for soaked black-eyed peas, or longer for kidney beans.

Step 4: Rinse and Add the Rice

Now for the secret to fluffy rice. While the beans are cooking, prepare your rice. This is the answer to "How do I make rice fluffy, not sticky?" You must wash it, and wash it well! Place your 2 cups of parboiled rice in a colander or sieve and rinse it under a running tap. Keep rinsing until the water runs completely clear. This removes all the excess starch from the surface of the rice, which is the main culprit for sticky, clumpy rice.

Once your beans are almost tender, add your thoroughly rinsed rice directly to the pot with the beans and the red water.

Step 5: The First Boil & Simmer

Stir the rice and beans together gently with your wooden spoon. Check the water level. The water should be just about an inch above the level of the rice and beans. If it's too low, add a little more boiling water (from a kettle is best, so you don't reduce the temperature). If it's too high, let it boil off for a minute.

Add your salt and stir it in. (Be careful not to add too much! But if you do, don't panic—here's our guide on how to fix salty food). Bring everything to a rolling boil. As soon as it boils, give it one good final stir, then reduce the heat to the lowest possible setting your stove can go.

Step 6: The Steam is the Dream

This step is crucial for how to easy cook rice and get that perfect texture. Cover the pot with its tight-fitting lid. To trap all the steam, you can place a piece of aluminum foil over the pot before putting the lid on, or a clean, damp kitchen towel. This creates a seal.

Let it simmer on that super-low heat for about 20 minutes. The most important rule: Do not open the lid! Don't peek. Don't stir. Your biggest enemy right now is curiosity. Defeat it! Trust the steam. The steam is what is cooking the rice to perfection. This is the "steam" part of the process and it's key.

Step 7: Rest and Fluff

After 20 minutes, turn off the heat completely. But... still don't open the lid! Let the pot sit, covered, off the heat, for another 10 minutes. This lets the rice absorb the last bit of steam and firm up.

Now, the big reveal. Open the lid. You should see perfectly cooked, separate grains. Use a fork (never a spoon, which can mash the grains) to gently fluff the waakye. You'll see the grains are separate, fluffy, and beautifully stained that signature reddish-brown.

Serving Your Masterpiece: What to Eat With Waakye

Congratulations, you've done it! But wait, a plate of waakye is never just waakye! It's a full experience, a canvas for all the delicious accompaniments.

The most important companion is a good waakye stew. This is usually a rich, savory tomato and pepper-based stew, often with chicken, beef, or fish. And you can't forget the Shito (a spicy black pepper sauce) for those who like it hot.

Here are the classic accompaniments to pile on your plate:

The Stew: A must-have. A good Nigerian chicken or beef stew is perfect.
Shito: For that extra spicy kick.
Gari: Dry, roasted cassava granules, sprinkled on top or on the side for a sour crunch. (Learn all about this Nigerian staple in our ultimate guide to Gari).
Talia: A simple helping of plain boiled spaghetti.
Boiled Eggs: A classic partner.
Fried Plantain (Dodo): For a touch of sweetness to balance the savory.
Fried Fish or Wele (Cow Skin): For more protein and texture.
Avocado: Sliced and served fresh on the side.

Pile it all on one plate for the true street-food experience!

FAQs

I know you might have more questions. Let's tackle them. This is your SEO goldmine, answering every possible query.

Is waakye rice healthy?

Yes, on the whole, it's a very balanced meal! The combination of rice (carbohydrates) and beans (plant-based protein) creates a complete protein, which is fantastic. It's also very filling and provides a great source of energy and fiber.

A common concern is: "Does waakye spike blood sugar?"
This is a great question. Because it's a carb-heavy dish, it will raise blood sugar, as all carbs do. However, the fiber from the beans is a big help. It slows down the digestion of the carbohydrates and the absorption of sugar into the bloodstream, so it's generally better than eating plain white rice. That said, if you are diabetic or pre-diabetic, portion control is key. Enjoy it, but perhaps as a smaller portion with more stew and vegetables, as part of a balanced diabetic meal plan.

What kind of rice is the healthiest to use?

If you want to boost the fiber and nutrient content, you can use brown rice. It's a whole grain and is technically the "healthiest" option. But, be aware: it will completely change the texture. It will be chewier, nuttier, and will need a much longer cooking time (you'd need to cook it with the beans almost from the start) and more water. For the traditional waakye experience, parboiled rice is the standard.

How is Nigerian waakye different from Ghanaian waakye?

This is a great question! The truth is, they are very, very similar. We are culinary cousins, after all! The core method of cooking rice and beans with sorghum leaves is the same. The main differences you might find are often in the accompaniments or the type of rice used. As I mentioned, in Nigeria, we are big fans of long-grain parboiled rice because we love that separate, fluffy texture. In Ghana, you might find it made with other types of rice as well. But at the end of the day, it's the same beloved dish.

How can I store and reheat leftover waakye?

Good news: waakye tastes even better the next day! The flavors have more time to marry. Store it in an airtight container in the fridge for up to 3 days. Learning proper storage is one of the best kitchen hacks for making your food last longer.

To reheat, I find the microwave is best. Put a portion in a microwave-safe bowl, sprinkle it with a tiny splash of water (just a teaspoon or so), cover, and heat for 2-3 minutes until piping hot. This re-steams it and makes it fluffy again. You can also reheat it on the stovetop on low heat with a splash of water and a tight lid.

Can I cook waakye with chicken in the same pot?

I know it's tempting to make it a one-pot meal, but I would advise against it. Waakye is best when it's allowed to be the star, and the chicken is cooked separately in its own delicious 'waakye stew with chicken'. Cooking them together would make the rice greasy, the chicken might not cook properly, and the flavors would get muddled. Make your waakye, make your stew, and combine them beautifully on the plate.

Conclusion

And there you have it! Everything you could possibly need to know. Cooking perfect, fluffy, and flavorful waakye at home is not hard at all—you just need to know the secrets. And now, you have all of them. From choosing the right rice to the magic of the sorghum leaves and the importance of rinsing, you're all set.

Go on and give it a try!

Did you try this recipe? I would be so happy to hear how it turned out! Leave a comment below and let me know if you have any more questions. And when you make it, I'd love to see it!