Entree: Ghana – Ghanaian Street Food – Waakye (A Ghanaian dish of rice and beans cooked together with sorghum leaves, served with fried plantain, boiled eggs, shito, and other street-food accompaniments)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 cup (200 g) dried black-eyed peas or cowpeas
- 3 cups (600 g) long-grain parboiled rice, rinsed
- 6 dried sorghum (waakye) leaves (approx. 10 g)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 bouillon cubes (approx. 8 g)
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) paprika (optional)
- 4 large eggs, approx. 50 g each (200 g total)
- 2 medium plantains (14 oz / 400 g), peeled and sliced lengthwise or into rounds
- 1 cup (220 g) gari (grated cassava) for serving
- 1/3 cup (80 g) shito or hot pepper sauce, store-bought or homemade
- 1 cup (240 ml) cooked spaghetti in tomato sauce (optional, for traditional street-style serving)
- 2 tbsp (30 ml) additional oil for frying plantain and eggs

Instructions

1. Rinse the dried black-eyed peas and soak in cold water for at least 2 hours or overnight; drain.
2. Place soaked peas in a large pot, add enough water to cover by 2 inches, add the sorghum leaves, one bouillon cube, and a pinch of salt; bring to a boil, then simmer until peas are just tender, about 30–40 minutes. Remove and discard sorghum leaves.
3. Drain the peas, reserving 1 cup (240 ml) of the cooking liquid. Return peas to the pot, add rinsed rice, reserved cooking liquid, 2 more cups (480 ml) water, 1 tbsp (15 ml) oil, remaining bouillon cube, pepper, paprika, and 1 tsp (5 g) salt; stir once.
4. Bring to a boil uncovered, then reduce heat to low, cover tightly and cook 18–22 minutes until rice is tender and liquid absorbed. Turn off heat and let sit covered 10 minutes, then fluff with a fork.
5. While rice cooks, hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 8–10 minutes; transfer to ice water and peel.
6. Heat 2 tbsp (30 ml) oil in a skillet over medium heat and fry plantain slices until golden brown on both sides, about 3–4 minutes per side; drain on paper towels.
7. Warm shito or stew in a small pan. If serving spaghetti, reheat and toss with a little oil or sauce.
8. To assemble, mound waakye on plates and serve with a halved boiled egg, fried plantain, a scoop of gari, a spoonful of shito or stew, and a portion of spaghetti if using. Serve hot.
9. Leftover waakye keeps refrigerated up to 3 days; reheat gently with a splash of water.