As the cool breezes of fall begin to settle in, there’s a special comfort found in returning to familiar flavours—meals that warm the body and stir memories of home. In this edition, we celebrate the richness of African culinary heritage and the dishes that keep us connected to our roots, no matter where in the world we find ourselves.
Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.
Giada De Laurentiis
One such dish is Wankey, also known as Waakye, a beloved Ghanaian classic known for its bold flavours, earthy aroma, and vibrant presentation. Whether you’re preparing it for a family gathering or tasting it for the first time, Wankey has a way of bringing the spirit of Ghana straight into your kitchen.
Ingredients
For the Waakye Rice
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2 cups jasmine or basmati rice
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1 cup black-eyed peas or cowpeas
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Dried millet leaves or sorghum leaves (for the signature reddish-brown colour)
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Water (for boiling)
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Salt to taste
For the Garnishes
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Fried ripe plantains
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Shito (Ghanaian pepper sauce)
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Stewed meat, fish, or boiled eggs
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Gari (fried cassava grains)
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Cabbage or fresh salad (optional)
Instructions
Prepare the Beans
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Soak the black-eyed peas for 4–6 hours or overnight to soften them.
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Drain and rinse the beans, then place them in a large pot with the millet leaves and enough water to cover.
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Bring to a boil, then reduce the heat and simmer for 30–40 minutes, or until the beans are tender.
Cook the Waakye Rice
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Once the beans are soft, remove the millet leaves and add the washed rice to the same pot.
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Stir gently and add additional water as needed (about 3–4 cups, depending on the rice).
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Season with salt, cover, and cook on low heat for 15–20 minutes, stirring occasionally to prevent sticking.
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When cooked, fluff the rice gently with a fork and set aside.
Prepare the Accompaniments
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Fry ripe plantains in vegetable oil until golden and caramelised.
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Grill or fry your preferred protein—fish, chicken, or beef—and prepare hard-boiled eggs.
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For a complete experience, prepare a fresh cabbage salad with tomatoes and onions.
Serve and Enjoy
Spoon a generous portion of Waakye onto a plate and layer it with fried plantains, a boiled egg, your choice of protein, and a serving of Shito. Finish with a sprinkle of gari and a side of salad for added texture and freshness.
As we explore stories of culture and connection in this Fall edition, let Wankey transport you to the bustling streets of Accra—where food is more than nourishment. It’s a celebration of heritage, community, and flavour shared across generations.
