Home cooked Waakye


Waakye, which has its roots in the Hausa settlements of the Zongo communities in Ghana, is believed to be the precursor to the rice and beans dishes that are prevalent in the Caribbean and South America. It is speculated that this culinary tradition was transported to these regions through the transatlantic slave trade.

Waakye is a delicacy  best served with Gari, wele(cow skin), boiled egg, and spaghetti.

Below is how waakye is prepared.



  • 5 ½ cups white rice
  • 2 cups black-eyed peas
  • 10-12 millet or waakye leaves
  • 1 tsp baking soda
  • 1 tsp salt
  • 5-7 cups water


  1. Start by washing the black-eyed peas and soaking them overnight. If you’re short on time, a minimum soak of 30 minutes will suffice. Soaking the peas helps to reduce the gas content typically associated with beans.
  2. Next day, drain the soaked peas and transfer them to a cooking pot. Add the millet or waakye leaves, 1 teaspoon of baking soda, and 3 cups of water. Stir well to combine. Cover the pot and cook until the peas are partially cooked, approximately 8 minutes.
  3. After 8 minutes, rinse the rice and add it to the pot along with 3 cups of water and salt. Stir the mixture thoroughly, cover the pot, and cook for an additional 10 minutes.
  4. Once the rice has cooked for 10 minutes, remove the millet or waakye leaves and fluff the rice with a fork. Recover the pot and allow the rice to continue cooking for another 10 minutes.
  5. Use a fork to fluff the rice again, then cover it with a paper towel and cook until the rice is tender.

For a softer consistency, add an additional ½ – 1 cup of water during cooking.

Serve the waakye with tomato stew (waakye stew), fried fish, boiled eggs, gari, spaghetti, and shito on the side.




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