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Ghanaian waakye

Waakye Stew

Waakye stew is a mouthwatering Ghanaian dish that has gained popularity not only in West Africa but also across the globe. This delectable stew is traditionally served with waakye, a combination of rice and beans cooked together with sorghum leaves , resulting in a flavorful and vibrant meal. 
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Prep Time:1 hour
Cook Time:1 hour
Total Time:2 hours
Course: Main Course
Cuisine: African

Equipment

  • 2 pots

Ingredients

For meat

  • 1 lb goat meat, tripe and cow skin or meat of choice
  • 1 medium sized onion
  • 1 pinky size ginger
  • 2 scotch bonnets
  • 4 garlic cloves

For Stew

  • 4 onions
  • 2.5 cups tomatoe paste
  • 2 thumb size ginger
  • 4 cloves garlic
  • 8 tomatoes
  • 2 boiled eggs
  • meat stock

Spices

  • Salt
  • Black pepper
  • Dried coriander
  • Dried cumin
  • Seasoning powder
  • Rosemary
  • Bayleaf
  • 2 Star anise for meat
  • Fish powder for stew
  • Shrimp powder for stew

Instructions

Prepare meat

  • In a large pot, add washed meat and then add chopped onions, garlic, ginger and scotch bonnets .
  • season with salt, pepper, cumin, coriander, star anise, seasoning powder and rosemary (or any seasoning of your choice)
  • Once meat is done cooking , separate just the goat meat and bake in the oven. Pour the stock in another bowl, wipe down the pot with paper towel,place on heat to dry up so that it can be used for stew.

Prepare stew

  • Prep tomato base: In a pot, add blended tomatoes and let that boil for 30 minutes or until reduced
  • In another empty pot, add enough olive oil to fry 2 large onions(sliced). Fry those onions till golden brown and take them out of the pot.
  • blend caramelized onions with ginger and garlic to form a smooth and flavourful paste.
  • In the oil, add 1 onion chopped and let it caramelize. Then add 2 cups of tomatoe paste and let it fry it it darkens. Then add your ginger- garlic paste and let it fry for 5 minutes.
  • Once fried, add your boiled tomatoes , meat stock grilled meat and boiled eggs. You can add a little water if consistency is too thick.
  • Season with salt, black pepper, ground dried shrimp , ground fish powder, paprika, rosemary, cumin and seasoning cube. Stir to combine all the ingredients thoroughly.
  • Cover the pot and let the stew simmer on low heat for about 30 minutes to allow the flavors to meld together and the meat to become tender.
  • Serve waakye stew with waakye and serve hot with shito and plantain on the side, if desired.

Notes

  1. For spicer stew you can add scotch bonnets to the tomatoe base