These quarantine days have turned many into everyday cooks, searching for comfort and nourishment. Rice and beans are a staple in many countries and a go-to dish in times like these, requiring only a few staple pantry items.
Waakye: A Ghanaian Staple
Ghanaians are crazy about waakye, the staple local breakfast of rice and beans cooked with red sorghum leaves. Waakye (pronounced ‘waa-che’) in Ghana is an incredibly popular breakfast.
Far more than just rice and beans, the dish here gets a ton of flavorful toppings, usually boiled spaghetti (talia); cassava flakes (gari), shito (a hot sauce); boiled eggs; fried fish/meat; and fried plantains. The unique dish is both filling and healthy and calls for a number of accompaniments to suit your taste.
A traditional waakye is made with black-eyed peas, but since we’re trying to use up what’s in our pantry, any beans will do. The leaves are inedible so don’t forget to take them out before eating. Have some hot sauce nearby and maybe fried plantains if you want to bring it to the next level.
Waakye is a rice and beans dish where the rice and beans are cooked in the same pot at the same time. You probably have most of the ingredients to make homemade waakye in your pantry.
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A delicious plate of Waakye with various toppings.
The only ingredient unlikely to be in anyone’s kitchen are the dried red sorghum leaves, often called waakye leaves. They are boiled with the rice and is what gives it its characteristic reddish color on top of considerable nutritional benefits. You can find them at African markets or online.
Waakye has simple, savory flavor that is slightly salty. The sorghum leaves add nothing in the way of flavor but, of course, deep reddish brown color. For this small batch of waakye, grab a saucepan and a wooden kitchen spoon.
Waakye is a popular Ghanaian street food that has evolved into a staple in many households. It is enjoyed at any time of day for breakfast, lunch or dinner.
Ghanaian waakye has sustained a West African nation and traveled across the Atlantic to inspire Western Black cuisine.
In 2023, the theme of Black History Month is Black Resistance and Eat the Culture is recognizing the remarkable and, frankly, underrated resistance of our ancestors in bringing culinary traditions across the Atlantic to shape the vibrance of Black cuisine that we know and love today. Our ancestors brought this versatile staple to the American South, Caribbean, and South America.
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*The borders of African countries were largely drawn by Europeans. As a result, you'll find the same ethnic groups and tribes in multiple neighboring countries.
Ingredients:- Dried Sorghum Leaves (also called millet leaves or waakye leaves)
- Baking Soda (helps the beans and rice cook more quickly)
- Black-eyed peas
- Rice
- Water
- Sea Salt
- Soaking the Beans: Add black-eyed peas to a bowl and pour in enough water to cover the beans by about one inch. Soak beans in water overnight. They should absorb most of the water and double in size to be plump and slightly softened.
- Rinse: Rinse sorghum leaves, beans, and rice, keeping them all separate.
- Cooking the Leaves: Add rinsed leaves to a small saucepan over medium heat then pour in 3.5 cups water. Bring water to a boil then reduce heat and simmer, covered, for 20-30 minutes to allow water to take on more color from leaves. Remove sorghum leaves from water and raise heat to medium.
- Add Beans and Baking Soda: Add in beans, baking soda, and sea salt and stir until dissolved. Cover and cook for about 30 minutes or until beans have softened further and taken on some of the color.
- Add Rice: Add rice to pot, cover, and continue to cook about 30 minutes or until water has dissipated and both rice and beans reach your desired texture and color.
For the best texture, you should soak the dried black eyed peas in water overnight. Store refrigerated in an airtight container. Waakye will keep for up to six months in the freezer when stored properly.
Baking Soda helps the beans and rice cook more quickly while still yielding a pleasantly soft texture. Why use baking soda for cooking waakye? Science is the answer! As noted above, baking soda interacts with waakye ingredients to speed up the cooking process and yield a more aesthetic result.
And sharing is caring so be sure to pin this traditional Ghanaian recipe for later and follow me over on Pinterest.
Jollof Rice: A Festive Delight
This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with wonderful spice and rich and saucy beef (or other meat). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings.
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Jollof rice (also called benachin) is a one-pot rice dish that is beloved among West Africans. Pretty much all West African countries have their own version of jollof rice and there’s a long-standing friendly competition between West Africans (especially Ghanaians and Nigerians) over which country has the best jollof rice.
As much as we have prominent “jollof wars” between Nigerians and Ghanaians, all centered around who makes the best jollof rice, it actually originates somewhere else. Jollof comes from the Senegambia region of West Africa, particularly Senegal. There they call this rice dish thieboudienne or ceebu jen. To make it they use a mixture of rice, onions, tomatoes, and fish.
How this dish then managed to lend itself to the rest of West Africa as jollof, jellof or jallof still remains a mystery. Some think that this could be connected to the Senegalese Wolof tribe. Others have also made the connection between jollof rice and jambalaya.
However, the direct connection has been heavily contested even though the dishes look similar in appearance. Jollof rice is basically rice that is cooked in a flavorful tomato-based sauce. The dish is thought to have originated from Wolof people, a West African ethnic group who mainly reside in Senegal.
Jollof rice is usually served at weddings and other parties, and on holidays like Christmas. The basic ingredients for Ghanaian-style jollof rice include jasmine or basmati rice, fresh tomatoes, tomato paste, onions, ginger, and chili peppers.
Other ingredients that can be used include red bell peppers, garlic, thyme, bay leaves, nutmeg, chicken bouillon cubes (usually Maggi), and chicken broth.
Traditionally Ghanaian jollof is cooked with meat in the rice rather than as a side dish. Chicken is the meat that is often added to the dish but seafood such as shrimp is also common.
A vibrant and flavorful plate of Jollof Rice.
The first component of jollof is the actual rice. Ghanaians are partial to long grain rice such as Thai jasmine or Basmati rice. This is rice that has been parboiled in the husk before milling. The result is a stiffer grain that does not stick together when cooked.
The second major component in jollof is the tomato stew base. Cooks usually make the stew by frying onions and adding tomato paste or puree to enrich the sauce. Then they add tomatoes, garlic, peppers, and ginger. Once all ingredients are in the pot, they reduce the sauce to a thick and rich oily mixture. We love observing an oil film at the top of a stew or sauce.
Jollof can come with or without meat. But the third component of today’s Ghanaian jollof rice recipe, particular to many Ghanaians, is meat mixed into the rice. Goat, beef, or lamb (ram meat) are common additions. Jollof rice can also be made with chicken or fish.
A variety of spices can be used to make this one-pot dish. I find that the choice of meat will determine the direction of spices used. Memories of my mother’s jollof rice are filled with the rich aroma of cloves, which she would always add to her goat or beef jollof rice.
Seasonings such as bouillon cubes, chicken spice, or salt may be added, followed by dried aromatic herbs such as bay leaves, thyme, or mixed herbs.
The final step in Ghanaian jollof rice is stirring in some mixed vegetables such as carrots, green beans, and peas. Other vegetables that can be used are cabbage, aubergines (eggplant), and tubers such as cassava or potatoes.
Ghanaian Jollof Rice - a rich, flavorful one-pot rice dish made with blended tomatoes, peppers, onions, and spices.
Ingredients:- 2 large yellow onions, roughly chopped
- ⅓ cup vegetable oil (80 mL), plus 2 tablespoons, divided
- 14 oz diced tomato (395 g), 2 cans
- 6 oz tomato paste (170 g), 1 can
- 1 habanero pepper
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon mixed dried herbs
- 3 chicken bouillon cubes, crushed
- 2 ½ cups long grain rice (500 g), rinsed
- 1 cup frozen mixed vegetable (150 g)
- 1 ½ cups water (360 mL)
- Blend the tomato base: Cut the tomatoes, onions, and red bell pepper into chunks, discarding the bell pepper seeds. Add them to a blender with the scotch bonnet pepper and ½ cup of water.
- Cook the sauce: Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Once hot, pour in the blended tomato-pepper mixture.
- Season and build flavor: Stir in the tomato paste, then add curry powder, nutmeg, ginger powder, dried thyme, salt, pepper, and crushed bouillon cubes.
- Add the rice and simmer: Stir in the rinsed jasmine rice, bay leaves, and chicken (or beef) broth. Bring the pot to a boil, then immediately reduce the heat to low.
- Achieve that smoky finish: Keep an eye on the pot and add a splash of broth or water if it gets too dry. A light layer of rice at the bottom may brown - that’s normal and adds the signature smoky flavor Jollof lovers cherish.
- Rest and serve: Remove from heat and let the rice rest, covered, for 10 minutes before fluffing.
As previously mentioned, in Senegal, the dish called thieboudienne is the national dish of the country and is considered the origin of jollof rice. When I was growing up, I remember my aunt’s benachin. She would make it with dried salted fish, which had a fermented flavour. Her’s was absolutely delicious.
Nigeria’s most popular jollof rice is known as “party jollof” in Lagos state. Party jollof is one of the most searched African food items on Google. It is often cooked in large quantities, over a wood fire and is described as having a smoky flavour, which comes from the charring at the bottom of the huge three-legged vats that caterers use.
Strain the soaked rice and add it to the pot. Season to taste carefully. Top up the pot with enough water or broth. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). (You may need to add more later if the rice is still hard.) Stir to mix, then bring to a boil, then reduce to medium heat.
Once simmering nicely and the moisture has nearly all gone, add the peas and carrots. Then cover with parchment paper right above the rice (to lock in moisture and add natural cooking pressure). Close with an airtight lid. Reduce the heat to low and simmer gently for 20 minutes.
Taste the rice. Once the grains are cooked it is ready.
The bottom of the pot will have a layer of caramelized jollof with concentrated flavour. For those who want a smoky flavour, raise the heat back to high for a few minutes, and allow the bottom of the pot to toast. Take off the heat and your rice is smoky and ready to eat!
*Scotch bonnet peppers are quite spicy, which will give significant heat to this dish, as is traditional. If you prefer more medium or mild food, adjust the amount of scotch bonnet pepper according to your preferences. While not traditional, a 1/2 teaspoon of paprika could be substituted for each pepper for a (not spicy) version that is more accessible to spice-sensitive palates.
**If bouillon cubes are not available, they can be omitted. If doing so, be sure to use broth instead of water for best flavor and add salt to taste.
***To help clean the pot, boil some water in the empty pot. Then let the hot water stand in the pot for 20 minutes. Scraping the bottom occasionally. This typically works quite well for getting those bits un-stuck.
Spice up your life with Tei Hammond's Ghanaian Jollof Rice! This vibrant, one-pot dish is packed with bold flavors and a delightful kick that'll have you coming back for seconds.
Updated on May 14, 2024 for 6 servings.
Enjoy!
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To make jollof rice, start by soaking 2 cups of jasmine rice in water for about 1 hour; if using basmati rice, skip this step. Chop 2 large fresh tomatoes (hot house or vine-ripened tomatoes), 1 large red bell pepper, and 1 large onion. In a blender, blend the tomatoes, bell pepper, 1/2 of the onions, 3 cloves of garlic, 2 teaspoons of grated ginger, 4 tablespoons of canned tomato paste, 1 scotch bonnet pepper (seed the pepper for a less spicy dish), and 1 cup of chicken broth.
Chop 1 chicken breast into cubes. Heat 1 tablespoon of vegetable or canola oil in a non-stick pot over medium heat. Season the chicken breasts with 1 tablespoon of curry powder (optional) and 1 teaspoon of salt. Add the chicken breasts to the pot and cook for about 5 minutes or until the meat is browned/sealed on all sides. Remove the chicken breasts from the pot and set aside on a plate. Add the remaining onions to the pot plus 1 teaspoon of ground nutmeg and 1 crushed/crumbled chicken bouillon cube (or 4 Maggi cubes), cook until fragrant (about 3 minutes). Pour the tomato sauce into the pot. Cover the pot and cook for 5 minutes to remove some of the sourness from the tomatoes.
Drain and wash the rice in a fine mesh strainer over the sink with running water to remove the surface starch (wash the rice until the water is mostly clear). Do this with basmati rice as well, if using it. Add the rice to the pot as well as 2 bay leaves, 5 stalks of thyme (de-stemmed), and 1 teaspoon of black pepper. Add the chicken to the rice and mix well. Cover the pot with thin foil (see above picture), then put a lid over the pot. As jollof rice is cooked mainly with steam not liquid, it’s important to cover the pot with thin foil as it helps to trap in steam to evenly cook the rice. If you miss this step, you will likely end up with rice that’s uncooked at the top. Bring the pot to a boil over medium heat, then lower the heat to low and cook for 25 minutes.
Season 20 medium raw, devined shrimp with salt and black pepper (to taste) and add them to the rice, gently mix everything together. Cook the rice with the pot covered with the thin foil and the lid for 5 minutes. Uncover the pot, gently mix the rice with a spoon and let the rice cook with just the lid covering the pot for another 5 minutes. You can garnish the jollof rice with chopped green onions before serving. Ghanaian jollof is usually served with shito. Fried plantains are also a common side dish for jollof rice. The printable recipe card is at the bottom.
Jollof rice is a one-pot rice dish that is popular among West Africans. This Ghanaian version features jasmine rice (can also use basmati rice) cooked with chicken and shrimp in a flavourful tomato-based sauce. Soak the rice in water for about 1 hour before it’s time to make the jollof rice; if using basmati rice, skip this step. Blend the tomatoes, bell pepper, 1/2 of the onion, garlic, ginger, tomato paste, and chicken broth in a blender or food processor. Season the chicken with the curry powder and 1 tsp of salt. Heat the oil in a non-stick pot over medium heat. Put the chicken in the pot and brown/seal the chicken on all sides, about 5 minutes. Set the chicken aside on a plate once this is done. Add the remaining onions, nutmeg and chicken bouillon cube to the pot and cook until fragrant, about 3 minutes.
Pour the tomato sauce into the pot, cover and cook on medium heat for 5 minutes. Drain and wash the rice in a fine mesh strainer over the sink with running water to remove the surface starch (wash the rice until the water is mostly clear). Do this with basmati rice as well, if using it. Add the rice, bay leaves, thyme, and black pepper to the tomato sauce. Return the chicken to the pot, mix everything together, and then cover the pot with thin foil before covering it with a lid. Bring the pot to a boil over medium heat, then turn the heat to low and cook for 25 minutes. Season the shrimp with salt and pepper (to taste). Add the shrimp to the rice and mix gently. Place the thin foil and the lid back over the pot and let the rice cook for 5 minutes. Remove the thin foil from the pot. Ghanaian jollof is usually eaten with shito.
Here is a table summarizing the key differences between Waakye and Jollof Rice:
| Feature | Waakye | Jollof Rice |
|---|---|---|
| Main Ingredients | Rice, beans, sorghum leaves | Rice, tomatoes, peppers, onions, spices |
| Flavor Profile | Savory, slightly salty | Rich, flavorful, spicy |
| Typical Occasion | Everyday breakfast, lunch, or dinner | Weddings, parties, festive gatherings |
| Origin | Ghana | Senegambia region (Senegal) |
| Common Additions | Spaghetti, gari, shito, eggs, fried fish/meat, plantains | Chicken, beef, goat, shrimp, vegetables |
