Guest chef

Zoe Adjonyoh

Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant. Now, she has written her first cookbook, due to be published in March.

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Ghanaian rice

  • Serves 6 as a side
  • Prep 15 mins
  • Total time 35 mins
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Ghanaian rice
Ghanaian rice

step by step

  • 1Heat the coconut oil in a large saucepan, add the onion and chilli and cook for 5-6 minutes until softened.
  • 2Tip in the beans and their liquid, add the bicarbonate of soda and cook for a few minutes. The bicarb will extract a little of the colour from the beans, which then colours the rice (in Ghana, sorghum leaf does this job).
  • 3Add the rice, a good pinch of salt and the water or stock. Bring to the boil, stir, then cover the pan, reduce the heat and leave to cook for 10-15 minutes until the rice is tender and has absorbed the liquid. Serve with the halved boiled eggs, garnished with chives.
  • This is the Ghanaian equivalent of Caribbean rice and peas. Also known as 'waakye' rice, as it traditionally accompanies waakye stew.
  • Photograph by Kris Kirkham

You will need

  • 1 tbsp coconut oil
or vegetable oil
  • 1 onion, finely diced
  • 1 red chilli or bird eye chilli, thinly sliced
  • 400g red kidney beans or black-eyed beans
  • ½ tsp bicarbonate of soda

  • 400g white long-grain rice

  • sea salt

  • 1 litre boiling water, or good-quality chicken or vegetable stock

To garnish (optional)

  • 3 soft-boiled eggs, shelled and halved
  • snipped chives

+ Nutritional Information