Preparation

Waakye (pronounced 'waa-chay') is a Ghanaian breakfast that showcases the influence of Hausa traders who brought their cooking traditions south. The distinctive color comes from cooking with dried sorghum leaves, while the accompanying shito—a dark, intensely spiced pepper sauce—adds layers of heat and complexity.

Cooking the Waakye

1. Drain soaked beans and place in a large pot with the sorghum leaves (or baking soda) and 6 cups water. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add rice and salt, stir well, and continue cooking for another 20-25 minutes until both rice and beans are tender and water is absorbed. The mixture should be reddish-brown in color. Remove sorghum leaves before serving.

Making the Shito

1. In a food processor, blend onion, garlic, and ginger into a paste. Set aside.
2. In the same processor, blend dried shrimp and chili peppers into a coarse powder.
3. Heat oil in a heavy pan over medium heat. Add the onion paste and fry for 10 minutes, stirring constantly to prevent burning.
4. Add the shrimp-chili powder, tomato paste, and black pepper. Reduce heat to low and fry for 20-25 minutes, stirring frequently. The mixture will darken significantly. Season with fish sauce.
5. Serve waakye in bowls topped with shito, hard-boiled eggs, and fried plantains on the side.