---
title: Waakye (Ghanaian Rice and Beans)
servings: 6
prep time: 15 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/waakye
---

Gather @long-grain rice{300%g}, @black-eyed pea{200%g} and @sorghum leaf{4}.

Rinse the soaked black-eyed peas, then add them to a large pot with the sorghum leaves and enough water to cover generously.

Bring to a boil, then reduce to a simmer and cook until the beans are nearly tender but still holding their shape, about 30 minutes. ~{30%minutes}

Stir in the rice and enough water to sit level with the rice and beans; cover and simmer until both are fully tender and the pot has turned deep burgundy, about 20 minutes. ~{20%minutes}

Fish out and discard the leaves, then uncover and let any extra water steam off over low heat until the rice is dry and fluffy.

Meanwhile, boil the eggs to a firm yolk, about 8 minutes, and cook the @spaghetti{150%g} in salted water; drain both and set aside. ~{8%minutes}

Peel the eggs and halve or slice them.

Build the plate: a mound of waakye, a spoon of @gari{100%g}, a tangle of spaghetti, the @egg{6}, and shito on the side.