Rice and Beans Deluxe

Waakye Deluxe

Preparation info

  • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About


  • 1 cup dried black-eyed peas
  • 1 cup white rice (washed if necessary)
  • 1 to 2 tablespoons coconut cream plus enough coconut milk to make 1 cup
  • ½ cup chopped onion
  • ½ to 1 teaspoon baking soda (a full teaspoon will make it darker)
  • ½ teaspoon salt
  • ¼ to ½ teaspoon dried herb of choice (e.g., thyme, oregano)



  1. Pick over the black-eyed peas and rinse well. Put them into a saucepan with 3 cups water, bring to a boil, lower the heat and simmer for 30 to 40 minutes.
  2. Add remaining ingredients. Return the water to a boil, lower the heat and cook, covered, until the rice and beans are tender, about 30 minutes. Check during cooking to make sure it does not scorch, and remove lid, if necessary, to cook off any excess water when the rice and beans are tender.

To serve

Either Waakye can be served simply, with a little Ghanaian Basic Tomato Gravy, Shito, or any chili sauce on the side. It also pairs well with greens and/or a meat, fish, or poultry stew. In an interesting bit of culinary fusion, Ghanaians today commonly garnish Waakye with a little plain boiled spaghetti.

Time-saving hint: Cook a pound or two of black-eyed peas and freeze them in batches to make waakye faster.