Ghanaian Waakye – Rice and Beans

Ingredients

• 2 tasses Beans (black-eyed pea type or red beans) (soaked overnight in 1 L of water)
• 2 litres Water (for cooking the beans and rice)
• 1.5 cuillère à café Baking soda (to darken the rice, adjust to taste)
• 1 tasse Basmati rice (rinsed several times until water runs clear)
• 1 cuillère à café Salt (adjust to taste)

Instructions

1. Soak the beans

   Rinse the beans, place them in a pot with 1 L of water and let soak overnight.

   Time: PT0M

2. Initial cooking of the beans

   Add a liter of fresh water, bring to a boil, then simmer for 15 minutes over medium heat.

   Time: PT15M

   Temperature: 100°C

3. Add the baking soda

   Add 1.5 teaspoons of baking soda, stir, cover and reduce heat to low. Let simmer for 20 minutes.

   Time: PT20M

   Temperature: 90°C

4. Rinse the rice

   Place the basmati rice in a bowl, rinse under clear water until the water runs transparent, then drain.

   Time: PT3M

5. Add the rice to the beans

   Remove the lid, stir in the rinsed rice, add the salt and mix gently to distribute the rice evenly.

   Time: PT2M

6. Cook the rice with the beans

   Replace the lid, cook over low heat until the water is fully absorbed, about 15 minutes.

   Time: PT15M

   Temperature: 90°C

7. Rest and finish

   Turn off the heat, let rest covered for 3 minutes, then gently fluff with a fork to aerate the rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

2 g

Fiber

8 g

Ingredient Substitutions

• Instead of Beans (black-eyed pea type or red beans): White beans, Chickpeas
• Instead of Baking soda: Soda ash
• Instead of Basmati rice: Long‑grain rice, Brown rice
• Instead of Salt: Sea salt

Equipment Needed

• Heavy‑bottomed pot with lid
• Colander or sieve
• Bowl
• Measuring spoon
• Wooden spoon or spatula
• Stovetop / burner

Critical Steps — Do Not Skip

• Soak the beans overnight
• Add the baking soda
• Rinse the rice until water runs clear
• Cook the rice with the beans until fully absorbed

Chef Tips from the Video

• Use mate leaves to achieve the traditional red color.
• Fluff the rice with a fork before serving.
• Serve with hard‑boiled eggs or a hot sauce for extra flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the beans the day before.
• Cook the beans ahead of time and store in the refrigerator.
• Waakye reheats very well in the microwave or in a skillet.