Waakye

Waakye

food

Country of origin	Ghana
Made from material	bean, rice, drinking water, table salt
Hashtag	Waakye
Cuisine	African cuisine
Used by	eating

Waakye (/ˈwɑːtʃeɪ/ WAH-chay) be a Ghanaian dish of cooked rice den beans, dem commonly chop am for breakfast anaa lunch. However, odas dey chop am for supper. De rice den beans, usually black eyed peas anaa cow beans, be cooked togeda, along plus red dried sorghum leaf sheaths anaa stalks den kaun (powdered limestone). De sorghum leaves den limestone dey give de dish ein characteristic flavor den a red appearance wey dem dey take out de sorghum before consumption. De word waakye be from de Dagbani language, den dey refer to a particular type of beans. Insyd Hausa, dem dey bell de bean den de dish wake, a contracted form of de full name shinkafa da wake wich dey mean rice den beans.

Dem commonly dey sell waakye by roadside vendors. E be then commonly wrapped insyd banana leaf den accompanied by one anaa more of Wele stew, boiled chicken eggs, garri, shito, vegetable salad of cabbage, onions den tomatoes, spaghetti (wich dem dey call talia insyd Ghana) anaa fried plantain.

History

Dem dey think e originate insyd northern Ghana among de Mole-Dagbon people. De dish sanso be common among Hausa settlers insyd de Zongo communities of southern Ghana. E fi be de precursor of de rice den beans dishes dem commonly find insyd de Caribbean den South America, dem bring der thru de slave trade.

Ingredients

• 1 cup black-eyed peas or cow beans
• 5 dried sorghum leaves
• 3.5 cups water
• 1 cup white rice jasmine or basmati
• ½ teaspoon baking soda
• sea salt to taste

Preparation

Waakye usually be prepared by first boiling de beans togeda plus dried millet stalk leaves for de beans make e get softer den reddish before dem go add rice to am for fire top.