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| Settings | POUNDED YAM Per Rap remove | OLUOLU POUND ‘OL IYAN remove | TROPICAL SUN POUNDO IYAN remove | WAAKYE + BEEF remove | WHITE RICE + STEW remove | WHITE RICE + STEW + BEEF remove | ||
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| Price | £3.50 | £12.99 – £22.99 | £2.50 | £8.00 | £5.00 | £6.50 | ||
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| Description | Pound'ol Iyan 4KG - 8KG | A staple in many West African homes. Not usually eaten by itself, it is often paired with many delicious African soups, and stews like Egusi, okra soup, Jute leaves soup (Ewedu), or Stewed Spinach (Efo Riro). | Waakye is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. However, others prefer to eat it for supper. The rice and beans, usually black-eyed peas or cow beans, are cooked together, with red dried sorghum leaf sheaths or stalks and limestone.
The sorghum leaves and limestone give the dish its characteristic flavor and a red appearance, and the sorghum is taken out before consumption. In this post, I will walk you through the steps to prepare one of the most widely-eaten Ghanaian food, Waakye. But before then, I would like us to know a detailed history about why Ghanaian call this local rice and beans Waakye.
About Ghanaian Waakye & StewThe word waakye is from the Hausa language, which means rice and beans. The origin of Waakye is from the name “shinkafa da wake,” which means rice and beans. | |||||
| Content | Pound'ol Iyan | Tropical Sun Poundo Iyan | WAAKYE + FISH | |||||
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