Auntie Gloria’s Waakye and Meat Stew Recipe

On Episode 16, we were graced with Auntie Gloria’s presence and blessed with her cooking! AMEN!?! We learned all about the Ga tribe and shito, the infamous Ghanaian hot pepper sauce, and even got to try some of Auntie Gloria’s *Pepperlicious Shito* for ourselves. You know she had to whip us up something special to accompany her *Pepperlicious Shito*---waakye.

This is no ordinary rice and beans dish. Spiced and cooked with sorghum leaves, waakye has a distinct red colour and flavour that will keep you coming back for more. It is a street food in Ghana, typically served on a banana leaf and wrapped up with stew and an assortment of toppings. THIS FOOD BANGZ!

Give Auntie Gloria’s *Pepperlicious Shito* and this waakye and stew recipe a try!

Waakye (serves 4)

Ingredients:

2 cups black eyed peas

1 bunch waakye/sorghum leaves

2 cups water

1 cup rice

1 shallot chopped

1 tablespoon coconut oil

1 stick cinnamon

2 fresh bay leaves

1/2 tsp bicarbonate of soda

1/2 tsp salt

Method:

1. Wash black eyed peas and waakye leaves in a colander.

2. Put in a saucepan with 2 cups water and bring to a boil.

3. Lower the heat and simmer for about 30 min.

4. Wash rice and add to the pot.

5. Stir and add remaining ingredients.

6. Bring to a boil.

7. Lower heat and cook covered until rice and beans are tender, about 20 minutes.

Meat stew (serves 4)

Ingredients:

200g goat meat

200g cow-foot

200g ox-tail

200g tripe

(marinade)

1 medium onion

6 cloves garlic

50g ginger

1 scotch bonnet

1 tsp Mixed herbs

1/2 tsp ground aniseed

1/2 tsp white pepper

1 beef stock cube

1/2 tsp ground star anise

(stew base)

8 large tomatoes

2 red bell peppers

2 onions

1 bulb garlic

1/2 scotch bonnet

25g ginger

2 cans chopped tomatoes

1 tbsp tomato purée

3 onions

1/4 cup oil

1 shrimp bouillon cube

a sprig of thyme

2 fresh bay leaves

Salt to taste

Method:

1. Blend the marinade ingredients.

2. Clean and wash meat and add marinade to meat.

3. Ensure each piece is thoroughly coated.

4. Put meat in a slow cooker and cook till tender (alternatively put in saucepan and cook with half a cup of water to start, on medium heat. Cook till tender, add water as needed).

5. Whilst meat is cooking, blend first 6 ingredients of the stew base.

6. Put in a saucepan and bring to a boil.

7. Let it simmer on low heat uncovered for 30 - 40 min.

8. Slice 3 onions and heat oil in a separate saucepan.

9. Add the sliced onions and fry till soft. Then, add the tomato purée to the onions, cook for around 2 minutes.

10. Add the cooked tomato blend, thyme, shrimp bouillon cube and bay leaves. Cook on medium to low heat and stir frequently prevent scorching.

11. Take the stew base off the heat after 15min. Strain the cooked meat. Set the liquid aside. Put meat on a tray with a bit of oil, about a tablespoon and put in the oven at 180 c., for about 40 min, until nicely browned.

12. Add meat to stew base and some of the stock collected from the meat.

13. Cook on medium to low heat.

14. Adjust seasoning.

15. Serve with waakye, plain rice or cooked yam.