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Waakye with sautéed spinach

Birthing Waakye and sautéed spinach on Mothers' day

Waakye with sautéed spinach

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March 6, 2016

Waakye with sautéed spinach 0 5 0

Waakye is a great Ghanaian meal made of rice and beans. Traditionally it is consumed with gari, meat or chicken stew and shito. Adding Sautéed spinach makes this meal an even bigger power house. Spinach, known in Ghana as kontomire is known for good health. With no meat in sight this one pot meal qualifies as vegetarian and is packed full of flavour and variety. Avocado and a sprinkling of sesame seeds are used as garnishes.

Birthing Waakye and sautéed spinach on Mothers' day

Ingredients

Waakye

300 g Rice

100 g Black eyed beans

Sauteed spinach

Spinach

Lemon juice, crushed pepper and salt to taste

Directions

Waakye

1Directions (Waakye) Soak beans in water overnight or at least for 4 hours. Drain and add fresh water to the beans and boil for an hour or until cooked and beans become almost mushy when pressed between the fingers. Cut the millet stalks in 3-5 inches. Add between 4-6 cut millet stalks to the boiling beans in the last 10 minutes. Add half a teaspoon of baking soda. Remove millet stalks after 10 minutes of boiling. Wash and add the rice to the beans. Add salt to taste. Reduce heat to low and cover. Stir if needed until rice is cooked. Ready to serve.

Sauteed spinach

1Sauteed Spinach: Heat the oil over medium heat for 1 to 2 minutes. Add spinach and stir to cover with oil. Cover and cook for three to five minutes. Add salt, red pepper and lemon juice. Toss to coat and serve immediately.

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