World Cuisines

Waakye

Ghana

Ghana's beloved one-pot: rice and beans cooked together with millet stalks or sorghum leaves that tint it burgundy, served with shito black chile sauce, spaghetti, gari and stew.

What it is

Ghana's beloved one-pot: rice and beans cooked together with millet stalks or sorghum leaves that tint it burgundy, served with shito black chile sauce, spaghetti, gari and stew. Ingredients: rice, black-eyed beans, dried millet/sorghum leaves (waakye leaves), salt; to serve: tomato stew, shito, spaghetti, gari, boiled eggs, avocado, wele, fried plantain, salad. Recipe: 1) Boil beans with the leaves until the water turns wine-red. 2) Add rice; cook together until fluffy. 3) Remove the leaves. 4) Steam briefly. Serve: on a leaf or plate with the full constellation of sides — a waakye seller's queue forms by 7 a.m. Flavor: earthy rice-and-beans lifted by fiery shito. History: waakye travelled from Ghana's north (its name from Hausa 'shinkafa da wake', rice and beans) to become Accra's defining breakfast-lunch. See also: Groundnut Stew, Red Red.

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