Pronounced “waachay”, waakye is a Ghanaian dish of cooked rice and beans mostly eaten with fried fish, wele, fried plantain, fried chicken or boiled eggs in a spicy sauce. It originated from the northern parts of Ghana but has now gained national recognition, even spreading its “tentacles” to other countries like Nigeria. Waakye is a very delicious and inexpensive meal to prepare. It derives its unique reddish colour from the flavorful dry sorghum bicolor leaf, porpularly known as “waakye leaf”


1 cup, beans (picked)

5 dry waakye leaves  (wash well and bind together with one of the leaves)Graphic

A pinch of potash powder 

1 cup, rice



1 medium onion, diced

How to:

Bring water to boil

Add potash, beans and place the waakye leaves on top.

When the beans have softened a bit, remove the waakye leaves, wash and add the rice (add more water if needed).

Add salt and seasoning to taste.

Add the onions and place the waakye leaves back on the rice-beans combination.

After 10 minutes, remove the waakye leaves and allow the combination to cook well.

When waakye has softened to your satisfaction, remove from heat and serve with peppered fish sauce (or the sauce of your choice)


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