1 Delicious Wakye (Ghanaian Delight)

1 Delicious Wakye(Ghanaian delight)

1 Delicious Wakye (Ghanaian delight) isn’t just a meal, it’s a flavor explosion! This hearty dish combines perfectly cooked black-eyed peas, smoky with a hint of millet stalks, with fluffy white rice seasoned with beans and spices. Feeling adventurous? Add a fiery touch with scotch bonnet pepper. Waakye is a Ghanaian favorite, enjoyed any time of day for a taste of pure comfort.

1 Delicious Wakye(Ghanaian delight)

1 delicious Wakye (Ghanaian delight). Wake up to a taste of Ghana with waakye, a dish that’s more than just breakfast. It’s a vibrant symphony of textures and flavors that awakens your senses. This soul-warming dish combines hearty black-eyed peas with fluffy white rice, all seasoned with a unique blend of spices and the smoky whisper of millet stalks.
Black-eyed peas are the foundation, offering a delightful bite compared to their American cousins. Traditionally soaked overnight, a quick soak works too—just ensure they’re softened before cooking.
The magic truly begins when the peas meet their aromatic companions. Dried millet stalks, also known as wara, are the secret weapon of waakye. These stalks infuse the peas with their smoky essence, creating a rich and flavorful base.
As the peas simmer, the air fills with the enticing aroma of onions, ginger, and tomatoes. These aromatics are sautéed until softened, releasing their fragrant oils and adding another layer of complexity. For a touch of heat, include the fiery scotch bonnet pepper, but remember – a little goes a long way!
Now comes the fluffy white rice, the perfect contrast to the robust peas. Traditionally, long-grain rice is used for waakye, absorbing the delicious flavors of the broth and creating a rice that bursts with the essence of the peas and spices.
Once cooked, the waakye is assembled. The warm black-eyed peas and rice are layered together, often sprinkled with chopped tomatoes, onions, and maybe even a touch of scotch bonnet pepper for an extra kick of freshness.
But waakye isn’t complete without its sidekicks. Ghanaians traditionally enjoy it with shito, a spicy condiment made with shrimp paste, chili peppers, and onions. Avocado slices or a boiled egg add richness, while fried plantains or kelewele (spicy fried plantains) provide a delightful textural contrast.
Beyond the Basic Recipe:
The beauty of waakye lies in its versatility. Customize your experience with these ideas:
Craving extra heat? Add a dash of dried shrimp powder for a deeper umami flavor with a kick.
Fresh herbs like bay leaf, thyme, or parsley can add a touch of freshness and complexity.
Don’t be afraid to experiment with vegetables like green beans, bell peppers, or carrots for added color, texture, and nutrients.
For a heartier waakye, consider adding cooked meats like shredded chicken, beef, or even sausages.
Tips for a Perfect Pot:
Soaking the beans overnight is traditional, but a few hours will work in a pinch. Just ensure they’re fully softened.
Don’t skimp on the millet stalks; they’re the key to Waakye’s unique smoky flavor.
Taste your waakye throughout the cooking process and adjust the seasoning with salt and pepper to your preference.
Start with a small amount of scotch bonnet pepper and gradually increase the heat; you can always add more, but taking it away is a challenge!
More Than Just a Meal:
Waakye is a cultural experience, embodying Ghanaian warmth and hospitality. Gather your loved ones, simmer a pot of waakye, and embark on a culinary adventure to the heart of Ghana. Let the smoky aroma of millet stalks fill your kitchen and savor the symphony of flavors that is this beloved Ghanaian dish.

  • 2 cups rice
  • 1 cup black eye beans
  • 6 waakye 6–8 leaves
  • Salt to taste
  1. Pick stones and grits from the beans.
  2. Wash the beans and add them to the pressure cooker.
  3. Wash the waakye leaves and also add them to the pressure cookers.
  4. Pour in water up to the minimum level on the pot.
  5. Close the valve of the pressure cooker and leave it until it reaches full pressure.
  6. This should take no more than 15 minutes.
  7. Once it reaches full pressure, reduce the heat and leave for an additional 10 minutes for the beans to cook.
  8. Remove from heat and allow to cool down naturally to depressurize.
  9. This should take around 20 minutes.
  10. Once the pot is adequately cooled, unlock the lid.
  11. Pour the beans, the cooking liquid, and the waakye leaves into another pot. Wash the rice and pour it into the pot too.
  12. Add more water if needed so there is enough to cook the rice.
  13. Add some salt and cover the pot.
  14. Allow the rice to cook. The time for this depends on the type of rice used. Check the pack instructions if you are not sure.
  15. Remove the waakye leaves and serve with your favourite side.
African, Breakfast, Dinner, Lunch

AboutOluwaseun Oniyitan

I am Oluwaseun Oniyitan Food Blogger. Based in Nigeria, it embodies the fusion of creativity and culinary arts. Known as an author and writer, Oluwaseun pushes her traditional boundaries with her skills. But where Oluwaseun really shines is in the area of ​​food blogging. Driven by an insatiable passion for exploring new recipes, Oluwaseun embarked on a journey to share the joy of cooking with the world.

As a dedicated food blogger, Oluwaseun strives to simplify the dining experience for lovers around the world. Oluwaseun's blog serves as a culinary haven that caters to both beginners and experienced chefs through carefully crafted articles and easy-to-follow instructions. From traditional Nigerian dishes to flavors from around the world, Oluwaseun's recipes reflect a diverse tapestry of culinary influences, united by a shared love of food and community.

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