Waakye – Rice and Beans with Peppered Garden Egg Stew

Waakye is Ghana's answer to rice and beans, traditionally colored a deep reddish-brown with dried sorghum leaves. This version reaches for grated beet instead, an easy swap that still gives the rice its familiar tint while adding a bit of extra nutrition to the pot.

Black-eyed peas cook right alongside the rice, so by the time it's done you've got a complete, plant-based main rather than a side dish. The peppered garden egg stew spooned on top is where the real flavor punch comes from: soft eggplant, tomato, onion, and scotch bonnet simmered down until thick.

Built entirely from rice, beans, and vegetables, this is a naturally vegan, plant-based African plate that's genuinely filling thanks to the fiber and protein in the beans. It also leans heart-healthy, since it's cooked with a modest amount of oil and no animal fat.