Waakye Accra Complete Bowl (Sorghum-Leaf Red Rice & Beans with Spiced Tomato Gravy) – Authentic Ghana Recipe
Accra’s most beloved culinary institution: earthy red beans-and-rice served with a symphony of savory toppings.
- Country of Origin
- 🇬🇭 Ghana (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Long-grain rice and black-eyed peas cooked ruby-red, Seared beef or boiled egg, Fried plantains, Ginger, Garlic
Ingredients for Waakye Accra Complete Bowl (Sorghum-Leaf Red Rice & Beans with Spiced Tomato Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) long-grain rice and black-eyed peas cooked ruby-red, prepped into bite-sized pieces
- 1.5 cups seared beef or boiled egg, washed and trimmed
- 1 cup fried plantains
- 1 medium onion and 3 cloves garlic, finely minced with ginger
- 1.5 tbsp traditional Ghana seasoning (garlic, bay leaf, cloves, rich tomato-chili stew)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and ginger until golden.
- Add garlic, bay leaf, cloves, rich tomato-chili stew along with long-grain rice and black-eyed peas cooked ruby-red and seared beef or boiled egg, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with fried plantains.