Waakye: Ghana’s Ultimate Street Food Experience
If there’s one dish that captures the essence of Ghanaian street food, it’s Waakye (pronounced waa-chay). A hearty blend of rice and beans, often turned a rich burgundy hue with the addition of waakye leaves, this beloved meal is more than just a way to start the day—it’s a celebration of flavor, variety, and community.
Waakye is typically served with a spread of tasty sides, making every plate a personal adventure.
What is Waakye?
Waakye is a one-pot dish made with rice and black-eyed peas or cowpeas. The addition of dried waakye leaves (from the sorghum plant) gives the dish a distinct color and a mildly earthy flavor. While the base is simple, what truly makes waakye shine is what comes with it—fried plantains, spaghetti (yes, spaghetti!), boiled eggs, garri, shito (black pepper sauce), salad, and assorted meats or fish.
Ingredients
For the Base:
- 1 cup black-eyed peas or cowpeas
- 2 cups long-grain rice
- 3–4 dried waakye leaves (optional but traditional)
- Salt to taste
- Water
Typical Accompaniments:
- Boiled eggs
- Fried plantains
- Shito (spicy black pepper sauce)
- Gari (granulated cassava)
- Spaghetti (boiled with a pinch of salt)
- Avocado slices or salad
- Stewed beef, fish, or chicken
How to Make Waakye
Step 1: Cook the Beans
- Rinse the beans and boil them in water with waakye leaves.
- Cook until the beans are almost tender (about 30–40 minutes).
- Remove the waakye leaves if used.
Step 2: Add Rice
- Add the washed rice to the pot of beans.
- Add more water if needed, salt to taste, and cook until the rice is soft and the liquid is absorbed.
- Fluff gently with a fork when done.
Note: The waakye leaves will color the rice a deep brown or purplish hue—this is signature waakye.
Assembly Time!
Here’s where the magic happens. Plate a scoop of waakye and pile on your preferred sides:
- A slice or two of fried plantain
- A spoonful of garri
- One boiled egg
- A small helping of salad or avocado
- A dollop of shito
- A serving of meat or fish
- A little spaghetti for that authentic street-side touch
Cultural Significance
Waakye is more than a meal—it’s a lifestyle. In cities like Accra and Kumasi, it's common to see early morning queues forming at popular waakye joints, each vendor known for their unique twist on the dish. For many, waakye isn’t just food—it’s comfort, tradition, and the taste of home.
Originally a northern dish, waakye has found its way into every corner of Ghana, uniting people from all walks of life in shared culinary joy. Whether eaten at a roadside stand or packed into a leaf-wrapped bundle for work, waakye delivers satisfaction, bite after flavorful bite.
Shito: Ghana’s Fiery Black Pepper Sauce
No waakye plate is truly complete without a spoonful of shito—Ghana’s iconic black pepper sauce. Rich, smoky, spicy, and umami-packed, shito goes beyond just waakye. It’s a versatile condiment served with kenkey, rice, gari, yam, bread, and even noodles. In many Ghanaian homes, a jar of homemade shito is as essential as salt.
“Shito” means pepper in the Ga language, but don’t be fooled—this sauce is more than just heat. It’s a deep, complex blend of dried fish, shrimp, spices, and oil that packs a flavor punch like no other.
Ingredients
- 2 cups dried fish powder (or smoked herring/anchovy powder)
- 1 cup dried shrimp powder
- 1–2 cups vegetable oil (enough to fully fry the sauce)
- 2 medium onions, finely chopped or blended
- 1/4 cup ground dried chili peppers (adjust to heat preference)
- 2 tablespoons tomato paste (optional for extra richness)
- 2 stock cubes (e.g., Maggi)
- Salt to taste
- 1 tsp ground ginger (optional)
- 1 tsp ground cloves (optional, for a smoky twist)
How to Make Shito
Step 1: Prep the Base
- In a deep saucepan, heat the oil over medium heat.
- Add the chopped or blended onions and sauté until they’re soft and caramelized—this builds the flavor foundation.
- Stir in the tomato paste and cook for 5–10 minutes until the oil begins to separate.
Step 2: Add Dry Ingredients
- Lower the heat and add the dried chili pepper, stirring constantly so it doesn’t burn.
- Mix in the dried fish and shrimp powder, blending everything together until it forms a thick paste.
Step 3: Season and Simmer
- Add your stock cubes, salt, ginger, and cloves if using.
- Simmer on very low heat for 30–45 minutes, stirring occasionally. The oil should rise to the top and the sauce should darken to a rich, dark brown—almost black.
Step 4: Cool and Store
- Let the shito cool completely.
- Store in a clean, dry glass jar. It can last several weeks unrefrigerated due to the oil, but refrigeration helps preserve it even longer.
Tips for Perfect Shito
- Always use enough oil—it acts as a preservative.
- For a vegan version, omit the fish and shrimp and use only spices and mushroom powder for umami.
- The darker the shito, the deeper the flavor. Patience is key.
Serving Ideas
- With waakye, of course!
- As a dip for bread or grilled meat
- Stirred into noodles or fried rice
- As a spicy sandwich spread
Waakye Sauce: The Heart of a Perfect Waakye Plate
While waakye itself is a delicious mix of rice and beans, what truly transforms it into a satisfying meal is the sauce—a rich, spiced tomato stew that ties all the sides together. This waakye sauce is usually made with slow-cooked tomatoes, onions, and a deep base of either beef, fish, or sometimes both.
It’s savory, slightly sweet, mildly spicy, and incredibly aromatic—a must-have on any waakye plate.
Ingredients
- 2 large onions (finely chopped)
- 3 medium fresh tomatoes (blended)
- 1/4 cup tomato paste
- 2 cloves garlic (minced)
- 1 tsp grated ginger
- 1–2 hot peppers (blended or chopped)
- 1/2 cup vegetable oil or palm oil
- 1 tsp curry powder (optional)
- 1–2 stock cubes (e.g., Maggi)
- Salt to taste
- 1/2 tsp ground dried shrimp or fish powder (optional)
- Small cuts of beef or smoked fish (optional for meat-based version)
Preparation Instructions
- Heat the Oil: In a saucepan, heat the oil and sauté the chopped onions until golden brown and caramelized.
- Add Aromatics: Stir in the garlic, ginger, and hot pepper. Fry for 1–2 minutes until fragrant.
- Add Tomato Paste: Mix in the tomato paste and fry for 5–7 minutes, stirring to prevent burning.
- Add Fresh Tomatoes: Pour in the blended tomatoes and simmer for 15–20 minutes, until the stew reduces and the oil begins to separate.
- Season and Add Protein: Add curry powder, stock cubes, salt, and dried shrimp/fish powder. Stir well. If using beef or smoked fish, add them now and simmer for another 10 minutes.
- Adjust and Finish: Taste and adjust seasoning. Let it simmer on low until thickened and flavorful.
Serving Suggestions
Spoon the sauce generously over your waakye rice and beans, alongside:
- Fried plantains
- Boiled eggs
- Shito (black pepper sauce)
- Spaghetti
- Gari or salad
- Any meat or fish toppings you like
Make It Yours
- Use canned tomatoes if fresh are not available.
- Want a vegetarian version? Skip the meat and fish and boost flavor with more aromatics and a pinch of smoked paprika.
- For extra richness, try blending a little onion into the tomato mix before cooking.
Pro Tip: Make a big batch and refrigerate—it gets even better the next day and pairs beautifully with plain rice or yam too.
