Waakye recipe

WAAKYE RECIPE

waakye recipe

Waakye is a dish that is full of flavor and personality. It is made with rice and beans that are cooked together with sorghum leaves, giving the dish a unique flavor and aroma. Waakye is typically served with a variety of stews, including groundnut stew, palm nut stew, and tomato stew. It is also often accompanied by fried plantains, fried eggs, and salad. Waakye is a hearty and satisfying dish that is perfect for a special occasion or a casual weeknight meal.

Ingredients:

  • For the Waakye:

    • 2 cups of Jasmine rice   
       
    • 1 ½ cups black-eyed peas
    • 3-4 long sorghum leaves/waakye leaves (optional, traditionally used) washed and cut in half
    • 1 medium onion, sliced
    • 2-3 cloves garlic, minced
    • 1-inch piece of ginger, grated
    • 1-2 dried chilies (or to taste), crumbled
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cumin
    • Salt to taste
    • Water

  • For the accompanying sides (optional):

    • Ripe plantains, sliced and fried   
       
    • Tomato sauce
    • Boiled eggs
    • Shredded cabbage salad

Instructions:

  1. Wash and prepare: Wash the rice and black-eyed peas thoroughly. If using sorghum leaves, wash them well.
  2. Combine ingredients: In a large pot, combine the rice, black-eyed peas, onions, garlic, ginger, dried chilies, coriander, cumin, salt, and sorghum leaves (if using). Add enough water to cover the ingredients by about 2 inches.
  3. Bring to a boil: Bring the pot to a boil over high heat.
  4. Reduce heat and simmer: Reduce heat to low, cover the pot, and simmer for 1-1.5 hours, or until the rice and beans are tender and the water has been absorbed.
  5. Check and adjust: Stir occasionally to prevent sticking. Add more water if needed.
  6. Rest: Once cooked, remove the pot from the heat and let it rest for 10-15 minutes before serving.
  7. Serve: Serve the waakye hot with fried plantains, tomato sauce, boiled eggs, and shredded cabbage salad (or your preferred accompaniments).

Tips:

  • Spices: Adjust the amount of spices to your liking. You can add other spices such as smoked paprika or cayenne pepper for extra flavor.
  • Sorghum leaves: While traditional, sorghum leaves are optional. They can add a subtle flavor to the waakye, but won’t drastically alter the taste if omitted.  
     
  • Variations: You can add other ingredients to your waakye, such as chopped tomatoes, peppers, or smoked fish.
  • Leftovers: Waakye can be stored in the refrigerator for up to 3 days.
  • Reheating: Reheat gently over low heat or in the microwave, adding a little water if needed.