In Ghana you can get it served all day at any corner. The national dish of Ghanaian street food cuisine consists of rice and beans cooked with millet leaves. This gives the whole dish a nice red color. You get different side dishes and toppings that vary depending on the area and street corner. We chose eggs, lamb stewed in a spicy spinach sauce, peanuts, Ghana Shito (Jammiiiiii chili sauce!) and thin spaghetti. Yes, thin, thin spaghetti that’s ready in five minutes. Almost standard. The fillings are complex, but they can be wonderfully prepared as meal prep dishes, frozen and eaten gradually. However, the base is just rice with beans, the rest is fantasy. Waakye, a great dish! Oh come on… we’ll get the recipes for the rest right to you!
Street food from Africa is clearly on the rise
Not only is stuffed Waakye (what an understatement) becoming increasingly popular thanks to international street food festivals, the dish is also being served more and more often in restaurants. Incidentally, in his country, Waakye is usually eaten for breakfast or lunch, depending on the mood and quantity of ingredients. More street food ideas from our neighbors? Of course…
You can find street food recipes from all over the world in our virtual street food market. Look around and eat your way through the world. By the way, you will find this topic again in our cooking school. Have you always wanted to know who invented the hot dog and how to pronounce it correctly? Can you read it there? Look inside!
Tip: If you take the beans out of the can, save the overnight soak and the dish without the filling and the side dish is ready in less than an hour.
Ghanaian Black-eyed Pea Street Food: Waakye with Ghana Shito and Lamb in Spinach and Peanut Sauce
Waakye is probably the best bean rice recipe. With various toppings, it becomes Ghana’s #1 street food. West Africa on a plate!
For lamb in a spicy spinach sauce
For Sell Ghana
For the peanut crunch
How to cook Waakye
Soak the beans in water overnight. Then drain and wash. Boil enough water in a pot to cover the beans. Now cook the beans for 15 minutes. After only 5 minutes, add the wakye leaves to the water. After 15 minutes, add the rice and a little salt. If necessary, fill with a little water to cover everything. Simmer gently for another 15 to 20 minutes with the lid on. Leave a gap so nothing gets cooked. Remove from the stove and let it rest for a while.
This is how you cook lamb goulash
Goulash generally takes longer. So you need to start early with this so that your Waakye doesn’t get completely cold. To do this, heat the oil in a pan. Fry the lamb goulash. Chop the onions and fry until everything has taken on an intense color.
Add the tomato paste and fry for a while. Add the spices and reduce the heat to low. Now thaw the spinach directly in the pot.
Add the remaining ingredients to the pot and simmer the stew until the lamb is tender, about 90 minutes. Adjust them with pepper and salt.
For the original Ghana Shita
Heat the oil in a pan. Saute the onions in it until they are lightly browned. This takes about 15 minutes.
Peel the garlic and ginger and cut into onions. Add the Scotch Bonnet chilies as well. Sweat everything together for a while. Mix everything together with the other ingredients in a blender until smooth.
Simmer the sauce over low heat for about 20 minutes until it thickens and darkens. Adjust them with pepper and salt.
Serve your Waakye dish with peanut butter
To cook, place the peanuts in a freezer bag in the refrigerator for 15 minutes. Then chop coarsely with sugar and salt in a grinder or blender.
If you like them, cook some eggs and thin spaghetti in the meantime to put the dish on full throttle. In the end, you like to enjoy things with hot sauce. Alternatively, as a base, place Waakye on a plate and spread the two sauces on top.
Some fresh vegetables won’t hurt and eggs and pasta make the dish complete! The finish is peanut crunch, which you simply spread over the dish.