Ghanaian Bean and Rice Breakfast Pot
Waakye is a beloved Ghanaian breakfast dish of rice and beans cooked together, served with spicy accompaniments and rich flavors. This african-inspired breakfast ready in about 60 minutes combines long grain rice, water, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 430 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup black-eyed peas, soaked overnight and drained
- 2 cups long grain rice
- 4 leaves dried millet leaves (waakye leaves) or bay leaves
- 6 cups water
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 4 eggs boiled eggs, halved
- 1/4 cup shito sauce (Ghanaian spicy black pepper sauce)
- 1 cup fried plantains, sliced
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 1 cup soaked and drained black-eyed peas, 2 cups long grain rice, and 4 dried millet leaves (or bay leaves). Add 6 cups of water and 1 1/2 teaspoons salt.
- Step 2: Bring the mixture to a boil over high heat, then reduce to medium-low, cover, and simmer for 40 minutes until the beans and rice are soft and water is absorbed.
- Step 3: While the waakye cooks, heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 medium sliced onion and sauté for 6 minutes until golden and caramelized.
- Step 4: Once the waakye is done, fluff it gently with a fork to mix the beans and rice evenly.
- Step 5: Serve the waakye topped with caramelized onions, 4 halved boiled eggs, 1 cup sliced fried plantains, and a generous spoonful of 1/4 cup shito sauce for heat and depth.
Frequently asked questions
How long does Ghanaian Bean and Rice Breakfast Pot take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Ghanaian Bean and Rice Breakfast Pot?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Ghanaian Bean and Rice Breakfast Pot?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ghanaian Bean and Rice Breakfast Pot for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ghanaian Bean and Rice Breakfast Pot?
African breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
