How to make Waakye

Why cooks start here

Waakye is cooked the way Ghanaian breakfast stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a west african family cook actually puts it on the table.

Waakye is a beloved breakfast staple in Ghana, where street stalls line the morning avenues, each with its own signature touch. Here, the home version brings the same essence to your table. Salt is measured with instinct, and palm oil is unapologetically generous, creating a dish that speaks to the heart of West African cooking. It's a morning ritual, shared among family or friends, embodying the spirit of a new day. The taste of Waakye is a harmonious blend of earthy black-eyed peas and hearty rice, all infused with the subtle, smoky notes of waakye leaves. The beef stew meat adds a rich depth, while the palm oil binds it all together with its luscious texture. This dish is best enjoyed when the flavors have melded together, offering a comforting, savory experience that sets the tone for the day ahead.