- 2 cups rice
- 1 cup red beans or black-eyed peas, or any kind of beans or peas
- 4 dry sorghum leaves (or 1 teaspoon of baking soda)
- Salt to taste
- 10 cups water
- Wash and soak the beans in water for 3–4 hours.
- Drain the beans and place them in a large pot of water.
- Bring the mixture to a boil and let it cook for about 45 minutes.
- Wash the sorghum leaves.
- Cut the leaves 3 to 4 inches, toss them in with the boiling beans, and allow them to cook together.
- If sorghum leaves are not available, add a teaspoon of baking soda to give the Waakye its characteristic color.
- Remove the sorghum leaves from the beans after 5 minutes.
- Wash the rice and add to the beans in the pot, along with more water.
- Allow the mixture to cook for 15–20 minutes (or until the beans are tender and the rice is cooked and all liquid has been totally absorbed).
- Be sure that the mixture does not burn and keep stirring while it cooks.
- Season with salt.
- Serve the dish with pepper sauce and boiled egg and/or a stew of fish, chicken, beef, or vegetables.
Jollof with herrings
For the Jollof with herrings
- Long grain rice
- Cloves of garlic
- Vegetable oil
- Cooking oil
Heat oil under medium temperature and add chopped onion and garlic, leave to simmer
Add blended pepper and stir and cover to cook.
Taste for salt
Add curry, nutmeg and rosemary and herrings.
Add cups of rice to the stir continuously for 2 minutes, this prevents the rice from clumping.
Add water and taste for salt again and cover to cook.
Simmer rice for 15 minutes. Cook for an additional 15 to 20 minutes or until all the water has absorbed
Ghanaian oxtail stew Recipe
- 2 medium-size oxtails, or 1 head of goat cut into 2-inch pieces
- 1 tablespoon flour
- 1/4 cup cooking oil
- 1 teaspoon rosemary
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Dash of chili powder (optional)
- 1 medium Onion, chopped
- 4 carrot sticks, cut into 2-inch pieces
- 2 cups water
Cut meat into sizes and wash twice.
Season oxtail with rosemary, salt, and pepper, and chopped onions.
Add 1 cup of the water and cook slowly for I hour in a pot with a tight-fitting lid.
In a skillet, brown flour in oil, then add remaining onions, tomato paste, and chili powder.
Cook for 10 minutes. Add carrot sticks.
Pour sauce over cooked meat, cover again, and simmer for another hour.
Stir constantly to avoid sticking.
Ghanaian yam dogs Recipe
For the Ghanaian yam dogs
- 450g white yams
- 2 tablespoons finely chopped onions
- 3 tablespoons chopped tomatoes
- 1 teaspoon chopped fresh thyme
- 1 green chili, finely chopped
- 1 tablespoon finely chopped spring onion
- 1 garlic clove, crushed
- 1 egg, beaten
- Salt & freshly ground black pepper
- Seasoned flour, for dusting
- oil, for shallow frying
Peel the yam, cut into pieces and boil in salted water for about 30 mins until tender. Drain and mash.
Add the onion, tomatoes, thyme, chilli, spring onion, garlic, then stir in the egg and seasoning and mix well.
Using a tablespoon, scoop a little of the mixture at a time and wrap around the susuages.
Heat a little oil in a large frying pan, roll the yam balls in the seasoned flour and fry for a few minutes until golden brown.
Drain on kitchen paper and keep them warm while cooking the rest of the mixture.