Veggies-loaded Waakye Recipe & Sauce.

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Hello everyone! Welcome to another Hive Learners Creative Sunday Initiative with George Dee.

It's a beautiful Sunday, and I am excited to share this delicious recipe with the Hive Learners community and Hive as a whole.

Today's recipe is called Waakye, and it originates from the northern part of Ghana. It is one of many Nigerians favorites, and it's really delicious, so it's understandable why foodies like me enjoy this delicious.

Waakye is just the regular rice and beans combination with a little twist due to the presence of dried millet stalk wine in the food.

A lot of people think Waakye is all about color, but that's not true because the core ingredients in the recipe add flavor and also make the meal medicinal.

With the aim of taking my Waakye to a whole new level, I decided to spice things up with some veggies, and the result was fantastic. I wish I had tried this before today. This recipe is quite simple and very economical, so you can enjoy it without breaking the bank for cash.

What are the ingredients needed for this recipe?

Dried millet stalk leaves.

Rice

Beans

Ginger

Carrot

Spring onion

Onion

Green bell pepper

Red pepper & tomatoes

Green beans

Salt& Seasoning

Let's get into the preparation.

I started by processing some of the ingredients to make the proper cooking very easy.

I parboiled the rice and beans separately for a few minutes and kept them aside.

I rinsed the dried millet leaves with clean water and left it in a small bowl of water.

I chopped the carrot, spring onions, ginger, onions, and green bell pepper in smaller sizes.

I blended the red pepper and tomatoes with a hand blender.

I removed fish dirt and cleaned them properly.

I placed a pot on fire and poured the water containing the dried millet leaves inside the pot.

I allowed the water to boil for about twenty minutes while topping it bit by bit, and if you look at it, the water now has a wine color.

I turned the parboiled beans into the pot first and allowed the beans to cook until they became soft.

Without removing the dried millet leaves from the pot, I added the parboiled rice and salt as well. I left it to cook for some minutes.

When the rice was almost ready, I added the veggies (green beans, carrots, green bell peppers, andginger) because they needed to cook just for a little time.

Finally, the spring onions came in when the Waakye was ready, and I was already salivating by just staring at the food.

I removed the dried millet leaves since it's of no use now that the Waakye is ready. I put the Waakye aside and quickly made sauce for the food. I love my Waakye sauce really spicy; that's why I used a lot of pepper.

I started the sauce by frying the fish with groundnut oil in a pan.

Immediately after I finished frying, I added some onions to the pan and allowed them to fry.

The blended pepper came in after, so I added some ginger, salt, and a seasoning cube.

I stir the stew and always allow it to fry under low heat for another five minutes, and my sauce is ready.

I served the waakye and added the sauce to it; you need to perceive the aroma that filled my kitchen at that time. In the end, I did just to the meal.

This recipe is delicious, and my Ghanian family can attest a lot to this. I hope you all enjoyed going through the process. Thanks and happy Sunday.

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