In brief
- Waakye: rice and black beans cooked with Ghanaian sorghum leaves
- Origin: Ghana, a popular street dish of Accra and the North
- Essential ingredients: rice, black beans, sorghum leaves or baking soda, shito, gari
- Setting: morning street food, a hearty family meal
Origins and cultural history of Waakye
Waakye (pronounced waa-chay) is one of the most beloved dishes of Ghana. Originating in northern Ghana and popularised in Accra, it is the breakfast or brunch par excellence. What sets it apart: cooking the rice and beans with dried sorghum leaves, which give the rice a characteristic brown-red colour. For the Ghanaian diaspora in France, it is the Sunday essential.
What are the essential ingredients of Waakye
- Long-grain rice: 300 g
- Black or red beans: 200 g
- Sorghum leaves or baking soda: for the colour
- Gari: to sprinkle on top
- Shito (Ghanaian chilli sauce)
- Onion, salt, hard-boiled eggs
Nutritional benefits of Waakye
A complete dish in complex carbohydrates (rice, beans), plant proteins and fibre. At 420 kcal/serving, it is a balanced dish that sustains energy for a good part of the day. Rich in iron, magnesium and B vitamins.
Frequently asked questions
How to get the red colour without sorghum leaves?
A pinch of baking soda added during cooking reproduces the traditional colour.
Can waakye be made the day before?
Yes, it keeps for 3 days in the refrigerator. Reheat it with a little water.
Where can I find shito and gari in France?
On nkosiagro.com, in the sauces and pastes collection.
