Waakye is a Ghanaian dish of cooked rice and beans, normally had for breakfast or lunch. However, others eat it for dinner. The rice and beans, typically dark looked at peas or cow beans, are cooked together, alongside red dried sorghum leaf sheaths or stalks and limestone. The sorghum leaves and limestone give the dish its trademark flavor and a red appearance and the sorghum is taken out before utilization. The word waakye is from the Hausa language and means beans. It is the contracted type of the complete name shinkafa da wake which means rice and beans.
Waakye Festival 05.jpg
Spot of birthplace
Individuals of northern Ghana
beans and rice
Waakye is normally sold by side of the road merchants. It is accepted that the Hausa and the Northern ethnic gatherings of Ghana are the best cooks of waakye. It is then usually enveloped by banana leaf and joined by at least one of Wele stew, bubbled chicken eggs, garri, shito, vegetable plate of mixed greens of cabbage, onions and tomatoes, spaghetti (which is called talia in Ghana) or seared plantain.[
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