"Waakye", like most Ghanaian dishes, can be served for lunch or dinner . "Waakye "is a plain rice and beans side dish made with dried millet stalk leaves.
"Waakye" is a common regional dish in Ghana. It is a staple food in Ghana's northern regions. "Waakye "is a "Hausa "word that means beans and the dish consists primarily of beans and rice. It is a popular street food in Ghana. Anyone can get "Waakye" on the streets of Ghana at any time, particularly during the week. Since it is made of beans and rice, and sorghum leaf sheaths, it is brightly colored. Spaghetti, gari, eggs, fish, meat, avocados, "kelewele", and salad complement this famous Ghanaian dish.
It is consumed throughout the world. "Waakye" is high in calories, very high in carbohydrates, low in fat, and high in protein. Iron, Vitamin C, Thiamin, Niacin, and Folate are all abundant in this food
There are 83.4 grams of carbohydrates in this dish. The food's carbohydrate profile shows a high proportion of complex carbohydrates and a low proportion of simple carbohydrates. Carbohydrates are our main source of nutrition, but the type of carbohydrate should be carefully selected. Simple carbs should be consumed in moderation because they are easily broken down, assimilated, and absorbed in the body. Complex carbs are a more desirable addition to your diet. It's in the bottom 20% of sugar content. For those monitoring their sugar consumption, this is a positive thing.
It has a high protein content of 11.2 gms, which is an essential macronutrient for tissue repair, energy, and immunity. It could be a good choice because of its low fat content, particularly if you're trying to cut down on your fat intake for health reasons. It's also high in Vitamin C, which can help with immune system defects, cardiovascular disease, prenatal health issues, eye disease, and even skin wrinkling, among other things.
It gives a good yield of Iron at 5 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. It has a low density of sodium, thus making it suitable for a low-sodium diet. Besides other nutrients, it is average in Magnesium, which is an essential micronutrient needed to keep muscle and nerve functioning normal and heart beat rhythmic. It also helps to support a healthy immune system, and keeps bones strong. It is also a high source of Selenium, which is an important antioxidant especially in combination with vitamin.Let me take you through the step-by-step procedures of this waakye recipe now that you have learned about some of the nutritional values of this delectable dish.
1 cup soaked dried black-eyed peas
2 cups of rice
10 millet stalk leaves (dried)
Water for cooking
Salt to taste
A litre of water and the millet leaf stalks should be combined in a saucepan.
Get the water to a boil on high heat. The color of the millet stalk leaves will fade, and the water will turn a deep wine hue.
Put the beans in the boiling water after rinsing them. Cook until the beans are soft, covered, about 30 minutes. Rinse the rice and add it to the beans ,stir then leave it covered
It is not necessary to remove the millet stalk leaves.Reduce the heat to low and cook until the rice is completely cooked and the liquid has evaporated. After resting for three to five minutes, remove millet stalk leaves and fluff with a fork.
Serve with a stew of your choice, such as a beef stew prepared in the Ghanaian style.
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If sorghum leaves are not available, a teaspoon of baking soda can be used to give the "waakye "its distinctive color.
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