Waakye (Ghanian Rice and Beans)

Name: Waakye (Ghanian Rice and Beans)
Yield: 3 servings
Ingredients: Water; 3–4 leaves of Guinea corn leaves, washed; 1 milk tin (14 fl oz) beans, washed; 2 milk tins (28 fl oz) brown or white rice, washed; Salt to taste

Waakye is a Ghanaian dish of rice and beans. It is a common staple food, often accompanied with garri foto, salad, and tilapia.

serves 3

Ingredients

Water
3–4 leaves of Guinea corn leaves, washed
1 milk tin (14 fl oz) beans, washed
2 milk tins (28 fl oz) brown or white rice, washed
Salt to taste

Steps

Half-fill a saucepan with water, and place over the fire. Add the Guinea corn leaves.
Bring to a boil, and add the beans.
Simmer for 40-45 minutes until the beans split in two when touched.
Add the rice and salt, and simmer until the beans and rice are very soft. Add additional water as necessary during the cooking.
Remove from the heat. Serve with shito and fried tomato stew, accompanied by wele, tilapia, boiled eggs, and salad.

More recipes with sorghum or milk

Adapted from “Waakye (Ghanian Rice and Beans)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.