Ghanaian Waakye with Kelewele and Spaghetti
A hearty and flavorful Ghanaian dish featuring rice and beans cooked with special leaves, served with fried plantains and spaghetti.
3h 15m11Servings
Nutrition
753kcal
26gProtein
87gCarbs
34gFat
High Protein, High Fiber
Ingredients
WAAKYE
Black Eye Beans
2 cups
Jasmine Rice
2 cups
Waakye Leaves (Millet/Sorghum Leaves)
1 bunch
Baking Soda
½ tsp
Salt
to taste
Coconut Oil
2 tbsp
KELEWELE
Ripe Plantains
2 pieces
Vegetable Oil
1 cup
Ginger
grated
1 tsp
Cayenne Pepper
½ tsp
Salt
to taste
SPAGHETTI
Spaghetti
1 lb
Salt
1 tbsp
Olive Oil
1 tbsp
GARI FOTOR
Gari
2 cups
Water
1½ cups
Vegetable Oil
¼ cup
Tomato Paste
2 tbsp
Carrots
¼ cup
Scallions
¼ cup
SHITO
Shito
1 cup
SALAD
Cabbage
2 cups
Red Onion
½ cup
Cucumber
½ cup
STEWED MEAT
Stewed Meat
1 lb
Boiled Eggs
4 pieces
Instructions
1Prepare the Waakye
45m
45mSoak and Wash Beans
Rinse the black-eye beans thoroughly. Soak them in water for at least 45 minutes to reduce gas. Drain and rinse again.
Boil Beans
In a large pot, combine the soaked beans with enough water to cover them by at least 2 inches. Add baking soda. Bring to a boil and cook until the beans are about 80-90% tender, approximately 60-90 minutes. Drain most of the water, leaving just enough to cook the rice.
Add Rice and Leaves
Add the washed jasmine rice, waakye leaves, salt, and coconut oil to the pot with the partially cooked beans. Stir to combine.
Cook Waakye
Add enough water to cover the rice and beans. Bring to a boil, then reduce heat to low, cover with parchment paper and a lid, and simmer until the rice is cooked and the liquid has evaporated, about 20-30 minutes. Stir occasionally to prevent sticking.
Rest and Serve
Once cooked, let the waakye rest, covered, for about 10 minutes. Remove the waakye leaves before serving.
2Prepare the Kelewele
20m
20mPrepare Plantains
Peel the ripe plantains and cut them into bite-sized cubes or wedges.
Season Plantains
In a bowl, toss the plantain pieces with grated ginger, cayenne pepper, and salt. Ensure they are evenly coated.
Fry Kelewele
Heat vegetable oil in a skillet or wok over medium-high heat. Carefully add the seasoned plantain pieces and fry until golden brown and slightly crispy on all sides, about 5-7 minutes. Drain on paper towels.
3Cook the Spaghetti
15m
15mBoil Water
Bring a large pot of salted water to a rolling boil. Add olive oil to prevent sticking.
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package directions until al dente (tender but firm to the bite).
Drain Spaghetti
Drain the spaghetti in a colander. You can toss it with a little more olive oil or butter to prevent sticking if desired.
4Prepare the Gari Fotor
15m
15mMix Gari
In a bowl, combine gari with water and whisk until smooth. Add vegetable oil and tomato paste, then whisk again.
Add Vegetables
Stir in diced carrots and chopped scallions for added flavor and color.
Cook Gari Fotor
Transfer the mixture to a pot and cook over medium heat, stirring constantly, until it thickens into a soft, porridge-like consistency. Be careful not to burn it.
5Assemble the Dish
10m
10mPlate the Waakye
Serve a generous portion of the prepared waakye on a plate.
Add Sides
Arrange a portion of spaghetti, kelewele, gari fotor, shito, stewed meat with eggs, and a side salad of cabbage and red onion next to the waakye.
Garnish and Serve
Garnish with cucumber slices if desired. Serve immediately.
Tips
For a deeper color in your waakye, you can boil the waakye leaves for a longer period or use a second boil.
Ensure your plantains are very ripe for the sweetest and most flavorful kelewele.
Don't overcook the spaghetti; it should be al dente for the best texture.
Stir the gari fotor frequently to prevent it from sticking to the bottom of the pot and burning.