Table for TwoWaakye
Ghana's beloved rice-and-beans breakfast plate, served with spicy shito, boiled egg, spaghetti and gari.
Photo: Stephen Lartey / Unsplash
⏱ 75 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Black-eyed peas, 150 g (soaked overnight)
- Rice, 1 cup
- Dried sorghum leaves or 1 tsp baking soda (for the color)
- Eggs, 2, boiled
- Spaghetti, 80 g, cooked
- Gari (toasted cassava), 3 tbsp
- Tomatoes, 3
- Onion, 1
- Chili, 1–2
- Ground dried shrimp or chili oil (shito), to taste
Steps
- Simmer the soaked beans with the sorghum leaves (or baking soda) in plenty of water for 40 minutes until almost tender.
- Add the rice and enough water to cover by 2 cm, then cook on low until the rice is done and everything is deep red-brown.
- Blend the tomatoes, onion and chili and fry in oil for 15 minutes into a thick stew; season well.
- Boil the eggs and cook the spaghetti.
- Plate the waakye with the stew, egg, spaghetti, a sprinkle of gari and a spoonful of shito.
Cook it together: One keeps an eye on the waakye pot, the other makes the stew and the toppings — then load your plates.
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