A beloved Ghanaian street food of rice and black-eyed beans cooked together with dried millet stalks that impart a distinctive reddish-brown colour and earthy flavour.
Instructions
-
1
Boil soaked beans with millet stalks and baking soda for 30 minutes until half-cooked.
-
2
Add washed rice and enough water to cover. Stir gently.
-
3
Cook on medium heat for 25 minutes until rice and beans are tender and water is absorbed.
-
4
Remove millet stalks. Fluff with a fork and serve on banana leaf.
Did You Know?
The deep red colour of waakye comes from dried millet leaf stalks — without them, it is just ordinary rice and beans.
The Story Behind Waakye
Waakye originated in northern Ghana among the Hausa-influenced communities and migrated south to become Accra's most popular street food. The dish represents Ghana's internal cultural exchange, now eaten by every ethnic group from dawn food stalls across the country.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!