Waakye: How To Prepare Ghanaian Rice and Bean Based Dish


In spite of the fact that it started in northern parts of Ghana, the rice-and-bean-based dish known as waakye is today eaten on a national level. Regardless of whether it’s had for breakfast or lunch, this dish can be made as rich and as filling as one enjoys by including a practically unending rundown of backups. The most average ones include fried plantains, the spaghetti-like talia, a black pepper sauce called shito, boiled eggs, avocados, a tomato-based stew which contains meat, and gari foto — a mashed sauce made with finely milled cassava. This flexible dish is most loved road food and comes served on a large waakye leaf.

This is the reason xorlali.com presents to you the best recipe in cooking our cherished Ghanaian waakye. A feast brimming with goodness that comprises of a remarkable mix of the two beans and rice that tops you off so well.If you haven’t attempted waakye before you are passing up some heavenliness in your life. Here’s a recipe you can give a shot at home just on the off chance that the waakye vender disappoints or you simply need some homemade of waakye.


  • 2 cups of white rice
  • 2 millet stalks
  • 1 cup of cowpea beans or red beans beef
  • Cowskin
  • Tomatoes,
  • Onions,
  • Ginger,
  • Garlic,
  • Kpapkashito
  • Vegetable oil
  • Beef season,
  • Maggi cubes
  • salt or other seasonings of choice

Method for Waakye

Get rid of unwanted particles and wash beans and soak beans overnight to reduce the cooking time.

Boil beans at a high temperature in a large saucepan with enough water.

Wash millet stalks thoroughly and adds to the boiling beans.

Wash rice, drain water and remove the millet stalks before adding the rice to the beans when it is cooked.

Put salt and stir, leave to cook whiles frequently checking to ensure desired texture.

Method for Waakye Stew

  • The meat to be used must be washed, so you spice it up with a blended mix of garlic, ginger, and onion, salt, magi cube, another preferred seasoning as desired then cook.
  • Blend tomatoes and kpakposhito, blend garlic, ginger, and onion also and put aside.
  • Put oil in a saucepan and add chopped onions and fry
  • Add blended garlic, ginger and onion mixture and fry till the onion turns golden brown.
  • Put blended tomatoes and kapkpashito, stir and allow to cook for like 30 mins.
  • Add the steamed meat with stock to the stew and allow to cook for about 10 minutes.
  • Add salt, maggi, or seasoning as desired and allow to cook till desired dark brown color is reached.
  • Check your salt. Serve stew with cooked waakye, spaghetti and stewed gari (optional) but recommended.