Ghanaian Waakye Platter with Shito and Fried Plantains

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 1 cup (200 g) dried black-eyed peas
• 1 oz (30 g) dried sorghum/waakye leaves + 1/4 tsp baking soda (optional)
• 8 cups (1.9 L) water
• 2 cups (380 g) long-grain rice, rinsed
• 1 1/2 tsp salt + 1 tbsp neutral oil
• Shito: 1/2 cup oil, 1 onion, 3 garlic, 1-inch ginger, 2 tbsp tomato paste, 3 tbsp chili powder, 2 tbsp shrimp powder, 1 tbsp fish powder, spices, salt, sugar
• 2 large ripe plantains + 2 cups frying oil
• Salad: lettuce, tomato, cucumber, red onion; 2 tbsp oil + 1 tbsp vinegar
• 6 large eggs
• 3/4 cup gari + 2 tbsp hot water + 1 tsp oil

Do This

• 1) Simmer black-eyed peas with sorghum leaves (and baking soda if using) in 8 cups water for 25 minutes; remove leaves.
• 2) Adjust pot to 4 cups tinted liquid, add rinsed rice, 1 1/2 tsp salt, 1 tbsp oil; cook 15 minutes on low, rest 10 minutes.
• 3) Shito: fry blended onion-garlic-ginger in 1/2 cup oil 10 minutes; add tomato paste, chili, seafood powders, spices; cook 20–25 minutes until dark and jammy.
• 4) Fry plantains at 350°F (175°C) for 2–3 minutes per side; drain and salt.
• 5) Toss salad with oil, vinegar, salt, and a pinch of sugar.
• 6) Boil eggs 7 minutes; ice-bath 5 minutes; peel.
• 7) Moisten gari with hot water and oil; plate waakye with shito, plantains, salad, gari, and halved jammy egg.

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Why You’ll Love This Recipe

• Authentic waakye color and aroma from real sorghum leaves.
• A complete, vibrant platter: savory rice and beans, sweet fried plantains, crisp salad, punchy shito, and jammy eggs.
• Clear, step-by-step timing so nothing overcooks (even the eggs).
• Make-ahead friendly: shito keeps for weeks and the waakye reheats beautifully.

Grocery List

• Produce: 1 onion, garlic, fresh ginger, 2 ripe plantains, lettuce, 1 tomato, 1/2 cucumber, 1/4 small red onion, optional scallions or chilies, lemon or lime (optional)
• Dairy: None
• Pantry: Dried black-eyed peas, long-grain rice, dried sorghum (waakye) leaves, baking soda, neutral oil, tomato paste, chili powder, dried shrimp powder, dried fish powder, ground cloves, dried thyme, black pepper, sugar, salt, gari (toasted cassava grits), vinegar

Full Ingredients

Waakye (Rice and Black-Eyed Peas)

• 1 cup (200 g) dried black-eyed peas, rinsed and picked over
• 1 oz (30 g) dried sorghum/waakye leaves, tied into a bundle
• 1/4 tsp baking soda (optional, for deeper mahogany color)
• 8 cups (1.9 L) water
• 2 cups (380 g) long-grain rice, rinsed until water runs clear
• 1 1/2 tsp fine sea salt
• 1 tbsp neutral oil (sunflower, canola, or peanut)

Quick Shito Chili Sauce (makes about 1 1/2 cups)

• 1/2 cup (120 ml) neutral oil
• 1 medium onion (about 150 g), roughly chopped
• 3 garlic cloves
• 1-inch (2.5 cm) fresh ginger, peeled
• 2 tbsp tomato paste
• 3 tbsp hot chili powder (or 2 tbsp red pepper flakes + 1 tbsp cayenne)
• 2 tbsp dried shrimp powder
• 1 tbsp dried fish powder (optional but traditional)
• 1 tsp ground cloves
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar
• 1 1/4 tsp fine sea salt, or to taste

Fried Plantains

• 2 large ripe plantains (yellow with black freckles), peeled and sliced 1.25 cm (1/2-inch) thick on a bias
• 2 cups (480 ml) neutral frying oil
• 1/4 tsp fine sea salt

Simple Salad

• 2 cups crisp lettuce, shredded
• 1 medium tomato, diced
• 1/2 cucumber, thinly sliced
• 1/4 small red onion, very thinly sliced (soak in cold water 10 minutes to mellow, optional)
• 2 tbsp neutral oil
• 1 tbsp apple cider or white vinegar
• 1/2 tsp sugar
• 1/4 tsp salt

Jammy Eggs

• 6 large eggs
• Ice bath (ice + cold water)

Gari

• 3/4 cup (75 g) gari (toasted cassava grits)
• 2 tbsp hot water
• 1 tsp red palm oil or neutral oil (optional)
• Pinch of salt

Optional Garnishes

• Sliced scallions or red onion rings
• Fresh chilies or chili flakes
• Lime or lemon wedges

Step-by-Step Instructions

Step 1: Tint the beans with waakye leaves

In a large pot (at least 5 quarts), combine the black-eyed peas, sorghum leaves, baking soda (if using), and 8 cups water. Bring to a boil over high heat, then reduce to a steady simmer. Skim any foam. Cover with the lid slightly ajar and cook for 25 minutes until the beans are just tender but not falling apart. Remove and discard the sorghum leaves.

Step 2: Set liquid level and cook the rice

After removing the leaves, adjust the liquid in the pot to exactly 4 cups. If there is more, ladle off and reserve; if less, add some of the reserved tinted liquid or hot water to reach 4 cups. Add the rinsed rice, 1 1/2 tsp salt, and 1 tbsp oil. Bring to a boil, stir once, cover, and reduce heat to low. Cook for 15 minutes. Turn off the heat and rest, covered, for 10 minutes. Fluff gently—the rice should be mahogany with speckled beans.

Step 3: Simmer the shito chili sauce

While the rice cooks, blend onion, garlic, and ginger with 2 tbsp water until smooth. Warm 1/2 cup oil in a saucepan over medium-low heat. Add the blend and cook, stirring, for 10 minutes until very fragrant and the moisture cooks off. Stir in tomato paste and cook 3 minutes. Add chili powder, shrimp powder, fish powder (if using), cloves, thyme, black pepper, sugar, and salt. Cook over low heat for 20–25 minutes, stirring often, until the sauce turns deep brown-black and jammy and some oil rises to the top. Adjust salt to taste and keep warm on low.

Step 4: Fry the plantains

Heat 2 cups neutral oil in a skillet to 350°F (175°C). Fry plantain slices in a single layer for 2–3 minutes per side until deep golden with caramelized edges. Transfer to a rack or paper towels and sprinkle with 1/4 tsp salt. Keep warm in a 200°F (95°C) oven if desired.

Step 5: Toss the salad

Combine lettuce, tomato, cucumber, and drained red onion in a bowl. In a small cup, whisk oil, vinegar, sugar, and salt. Toss just before serving so the salad stays crisp.

Step 6: Boil jammy eggs

Bring a saucepan of water to a rolling boil. Lower in the eggs gently with a spoon. Maintain a gentle boil and cook exactly 7 minutes. Transfer immediately to an ice bath for 5 minutes. Peel carefully; the yolks should be golden and jammy. Halve just before serving.

Step 7: Fluff the gari

Put gari in a small bowl. Sprinkle evenly with 2 tbsp hot water, wait 2 minutes, then drizzle with 1 tsp oil and a pinch of salt. Fluff with a fork. The texture should be light and slightly moist, not soggy.

Step 8: Plate the waakye platter

Portion about 1 cup waakye onto each plate. Add 1–2 tbsp shito on the side (it’s potent). Arrange fried plantains, a handful of salad, a spoonful of gari, and a halved jammy egg. Garnish with sliced scallions or onion rings and a squeeze of lime if you like. Serve hot.

Pro Tips

• Color control: Baking soda intensifies the sorghum leaf color. Use exactly 1/4 tsp—too much can make beans mushy.
• Liquid math: For 2 cups rice, set the pot to 4 cups tinted liquid before adding rice. This keeps grains distinct yet tender.
• Nonstick flair: A heavy pot with a tight lid prevents scorching at the base and locks in steam for fluffy waakye.
• Make shito ahead: It tastes better the next day and keeps in the fridge for weeks under a thin layer of oil.
• Plantain ripeness: Choose plantains with lots of black speckles for caramelized, candy-sweet edges.

Variations

• No sorghum leaves: Steep 2 tbsp dried hibiscus petals in the bean water for 10 minutes, remove, then proceed. The color will be redder but still striking.
• Vegetarian shito: Replace shrimp/fish powders with 2 tbsp mushroom powder and 1 sheet crumbled nori; add 1 tsp soy sauce for savoriness.
• Protein add-ons: Top the platter with grilled tilapia, fried chicken, or smoky grilled mushrooms.

Storage & Make-Ahead

Waakye keeps 4 days refrigerated; reheat gently with a splash of water on the stovetop. Shito keeps refrigerated for 3–4 weeks in a clean jar, covered with a thin layer of oil; it also freezes well for 3 months. Fried plantains are best fresh but can be reheated in a 375°F (190°C) oven for 6–8 minutes. Jammy eggs keep 3–4 days peeled in an airtight container. Salad is best assembled just before serving. Gari is shelf-stable; moisten just before plating.

Nutrition (per serving)

Approximate values: 700 kcal; 95 g carbohydrates; 20 g protein; 24 g fat; 6 g fiber; 900 mg sodium. Values will vary with portion sizes, oil absorption, and shito amount.