Description
TWaakye (pronounced waa-chay) originates from the northern parts of Ghana, especially among the Hausa people.Though it began in the north, Waakye has become a national favorite, sold everywhere from roadside joints to urban restaurants.
In cities like Accra, Kumasi, and Tamale, Waakye is a go-to breakfast or brunch meal, often eaten by office workers, students, and market traders.
Ingredients
- Rice (long grain white or jasmine)
- Black-eyed peas or cowpeas
- Waakye leaves (sorghum leaves)gives the dish its signature reddish-brown color and earthy aroma
- Garlic & ginger
- Chili peppers (like scotch bonnet)
- Salt
Steps
- Wash black-eyed peas or cowpeas.
- Boil with waakye leaves until beans are soft.
- The leaves release a burgundy color and distinct taste
- Wash rice thoroughly and add to the beans.
- Continue cooking until the water is absorbed and rice is fluffy
- Waakye is scooped onto a leaf or plate.
