In spite of the fact that it started in northern parts of Ghana, the rice-and-bean-based dish known as waakye is today eaten on a national level. Regardless of whether it’s had for breakfast or lunch, this dish can be made as rich and as filling as one enjoys by including a practically unending rundown of backups.
The most average ones include fried plantains, the spaghetti-like talia, a black pepper sauce called shito, boiled eggs, avocados, a tomato-based stew which contains meat, and gari foto — a mashed sauce made with finely milled cassava. This flexible dish is most loved road food and comes served on a large waakye leaf.
This is the reason xorlali.com presents to you the best recipe in cooking our cherished Ghanaian waakye. A feast brimming with goodness that comprises of a remarkable mix of the two beans and rice that tops you off so well.If you haven’t attempted waakye before you are passing up some heavenliness in your life.
Here’s a recipe you can give a shot at home just on the off chance that the waakye vender disappoints or you simply need some homemade of waakye.
- 2 cups of white rice
- 2 millet stalks
- 1 cup of cowpea beans or red beans beef
- Vegetable oil
- Beef season,
- Maggi cubes
- salt or other seasonings of choice
Method for Waakye
- Get rid of unwanted particles and wash beans and soak beans overnight to reduce the cooking time.
- Boil beans at a high temperature in a large saucepan with enough water.
- Wash millet stalks thoroughly and adds to the boiling beans.
- Wash rice, drain water and remove the millet stalks before adding the rice to the beans when it is cooked.
- Put salt and stir, leave to cook whiles frequently checking to ensure desired texture.
Method for Waakye Stew
- The meat to be used must be washed, so you spice it up with a blended mix of garlic, ginger, and onion, salt, magi cube, another preferred seasoning as desired then cook.
- Blend tomatoes and kpakposhito, blend garlic, ginger, and onion also and put aside.
- Put oil in a saucepan and add chopped onions and fry
- Add blended garlic, ginger and onion mixture and fry till the onion turns golden brown.
- Put blended tomatoes and kapkpashito, stir and allow to cook for like 30 mins.
- Add the steamed meat with stock to the stew and allow to cook for about 10 minutes.
- Add salt, maggi, or seasoning as desired and allow to cook till desired dark brown color is reached.
- Check your salt. Serve stew with cooked waakye, spaghetti and stewed gari (optional) but recommended.