Waakye

Rice and beans are cooked together with dried sorghum leaves that tint them a reddish brown, then served piled high with shito, gari, egg, spaghetti and stew. It is Ghana favourite hearty street breakfast and lunch.

Waakye is a beloved Ghanaian dish of rice and beans, typically cowpeas or black-eyed peas, cooked together with dried sorghum leaf stems (or sometimes millet leaves) that give the grains their signature reddish-brown hue. Its origins are commonly traced to the northern regions of Ghana, where sorghum is a staple, and the dish has since become a nationwide favorite, especially in the south, though the exact history is not precisely documented.

Across Ghana, waakye is a ubiquitous street food, served from roadside stalls and chop bars, particularly as a hearty breakfast or lunch. It is often accompanied by a colorful array of sides—shito (spicy pepper sauce), gari (fried cassava flakes), eggs, spaghetti, and stew—which vary by vendor and region. While the core preparation remains consistent, the garnishes and level of spice reflect local tastes, but the dish is universally cherished as an affordable, filling, and culturally unifying meal that brings together diverse flavors in one plate.