Waakye is a Ghanaian traditional meal. It is a rice and bean concoction that can be found on most streets in Ghana’s capital city, Accra, as well as other parts of the country. It’s prepared from sorghum bicolor leaves, giving it a distinct color. Avocado, spaghetti, garri, and fried plantain are among the other dishes offered with this nutrient-dense lunch.
Antioxidants in Waakye’s nutritious components help the body maintain maximum health and well-being by reducing free radical damage. It also aids in the prevention of oxidative stress-related disorders including as obesity, hypertension, cancer, coronary heart disease, and type 2 diabetes.
You can’t afford to miss out on this recipe. Let’s start the celebrations!
- Black-eyed peas, half-cup
- rice, 2 quarts (Any choice)
- 4 strands red millet leaves
Instructions in detail
- Place the beans in a large saucepan with enough water to cover them.
- Before adding the millet leaves to the boiling beans, drain and rinse them.
- Cook and boil the beans for 20-25 minutes, or until tender, over high heat. (If you want the beans to cook faster, add Akaun.)
- Remove and discard the millet leaves. (Observe whether the water has turned a dark purple tint.)
- Stir in the rinsed rice (of any kind) until thoroughly combined. To taste, season with salt.
- Cover and cook over medium heat.
- Add a little water if the rice isn’t cooked or is too hard. (Keep it on a low heat setting to avoid burning.)
- Serve the waakye with a variety of toppings once it is tender and soft.
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