
AWAAKYE, A FAMOUS GHANAIAN DISH WRAPPED IN NATURE
African cuisines have been experiencing a remarkable surge in global popularity, leading to local delicacies being served in international and continental restaurants. This growing interest is not only a testament to the deliciousness of African foods but, it also highlights the power of food to unite cultures around the world.
From its origin as a Zongo street food, served in broad green leaves, to its recent reputation of being one of the Ghana’s most talked about and celebrated indigenous dish. The journey of this culinary delight is remarkable. It has transcended local boundaries and what was once adorned in bustling streets is now finding its place on international platforms and airlines.
Photo Credit: Waakye Abrantie
The Waakye Experience with Kwame Manu
Seated behind a bowl of food after enduring a lengthy wait in a queue on a scorching Tuesday afternoon, Kwame Manu’s face lights up with excitement as he finally receives his meal. Intrigued by his genuine joy, I approached him for a conversation. Initially, Kwame appeared guarded, as if I might be there to beg or share his meal. With a swift retort, he stood and asserted, “I am not ready to share this food with anyone.” Undeterred, I offered a friendly smile, introducing myself and expressing my curiosity about his choice of delicacy.
After a brief moment, the tension dissipates, and laughter fills the air as we settle comfortably on the wooden bench for customers. Kwame holds his bowl of food in his left palm, a metallic spoon poised in his right hand, ready to dig in. Despite our initial reservations, it felt as though we’ve known each other for ages. Reflecting on his meal, Kwame shares, “For me, this food is still delicious whether it contains embellishments or not because it has its own unique flavor.”
Inspired by his words, I was eager to delve deeper into his culinary preferences. However, Kwame playfully interjects, “Please, I’m hungry, and it’s not polite to talk while eating,” a remark accompanied by a mischievous grin.
Wrapped in green.
This delicacy originated from the Hausa settlers in the Zongo communities and has since influenced all the Ghanaian cultures that have adopted the meal and made it their own. You will often find a long queue at any local stall.
During my recent exploration of one of these busy stalls, aimed at unraveling the essence of this dish, I came across a sachet water vendor who had just arrived and was promptly served. Engaging her in conversation, she revealed, “I cannot afford to endure long queues, only to find out that the food has run out by the time it’s my turn. That’s why I often opt to leave my money with the seller in advance, sidestepping the inconvenience of lengthy waits.” This insight highlights the pragmatic strategy employed by the sachet water vendor to overcome the hurdles posed by queues, ensuring a smoother and more efficient dining experience for herself when indulging in this delightful meal.
The “Katemfe” leaves used to wrap waakye adds a unique flavor to the food.
What is this indigenous Ghanaian dish?
Its rich burgundy color is as a result of the sorghum leaves that is used in boiling the two important ingredients. The blend of colors reveals the artistic and creative use of Ghanaian rice and ingredients. Not only is it pleasing to the sight but also delectable at the first taste. Recently, there’s been a rave about its rich taste and aromatic blend of spices from international food critics and visitors.
“Waakye originally pronounced wah-chay also called awaakye, originates from the Northern part of Ghana. It is the contracted form of its full name “shinkafa da wake,” meaning (rice and beans)”. Mrs. Linda Kukuaa Sam Yeboah, a caterer, gave this revelation. She was introduced by one of my colleagues, after I stated my intention to embark on this food Journey.
Mrs Yeboah who owns Classic Lind’s Creations and with over a decade of experience said, “served with a number of accompaniments, this dish showcases a vibrant tapestry display of Ghanaian cuisine”. A complete waakye experience includes accompaniments such as tomato stew, shitɔ, coleslaw/salad, egg (because it’s a Ghanaian meal), spaghetti, gari (cassava couscous), Kele Wele, cowhide which is called Wele in our Ghanaian language or fried fish.
Intersection of food culture
Africa, known for its interesting and colorful culture, is captivating the interest of food enthusiasts and critics with its variety of dynamic culinary cuisines. Food from the African continents, ranging from the aromatic spices of the North and tasty stews of the West have become an enticing hub for food tourists. As the global interest in food tourism continues to grow, Africa’s food scene stands poised to capture the hearts of travelers from around the world.
Food tourism is the exploration of diverse culinary traditions, flavors and experiences, this involves knowing the cultural stories and histories behind each meal.
One of the most compelling aspects of food tourism in Africa is that each region boasts of its own unique cookery traditions, shaped by centuries of history, trade, and migration. In East Africa, the aromatic spices of Ethiopian and Eritrean cuisine take center stage while West Africa offers a feast of flavors with dishes like Nigerian jollof rice and Ghanaian fufu.
Waakye’s History
Waakye was traditionally served in broad green leaves called “Katemfe” also known as sweet prayer plant or miracle plant. The leaves were used to preserve the food for longer periods. The most common accompaniment in the past were black sauce, gari and Wele. However, in recent times significant changes have occurred.
Rice and beans are a common dish in many cultures such as Cameroon, West Africa, India, and America. This rice and beans meal are usually cooked and served separately. The Jamaican version of waakye is rice and peas cooked with onions, scotch bonnet, onions, thyme and coconut oil. Waakye is also similar to Ivory Coast’s “Riz Gras” made with rice in a flavorful stew. Also, the Brazilian version is made with rice and beans as a staple dish served with other meals with meat and vegetables and this is called O arroz com feijão.
All individuals have economic and physical right to nutritional food that is safe and promotes a healthy and energetic life, this according to 1996 World Food Summit, is food security. Hence the need for significant changes in how waakye was cooked, served and packaged in the past.
katemfe leaves are washed thoroughly before it is used to serve.
Some facts about Waakye
The sorghum leaves used in preparing waakye are said to contain a high level of antioxidants which are beneficial to one’s wellbeing. Research conducted by a food scientist in the University of Health and Allied Sciences, Edward Essuman asserts this claim.
The study included four samples, one sample with the sorghum leaves, another without sorghum leaves, the third included sorghum leaves soaked in water with saltpeter “Kanwe” in it and the final one, sorghum leaves poured halfway through cooking. The result which was published in Scientific African in March 2019 revealed that the sample that included the sorghum leaves contained a higher amount of antioxidant compared to the first sample which did not have the sorghum leaves. Again, the third sample waakye which consisted of the saltpeter “Kanwe” exhibited the highest level of antioxidant which helped retained its nutrients. Nonetheless, it is worth noting that excessive use of this may cause indigestion. The dish also adds a wide range of essential nutrients including high level of protein, Iron, Thiamin, carbohydrates, Niacin and other vital nutritional elements essential for a balanced diet.
Photo Credit: Vegita GH
Waakye, previously commonly sold in plastic bags or extruded polystyrene takeaway containers is currently packed in Jars at some continental food joints. The use of these plastic rubbers and packaging packs are harmful to one’s health. Featured in UN Sustainable Development Goals 2030. SDG 3 seeks to ‘Ensure a healthy life and promote well-being for all plastics are made from additives and polymers and these are a treat to the hormone balance in humans and animals.
Relatively, they cause plastic pollution because they are not recyclable hence the need for a more sustainable and efficient way to package waakye to reduce the impact of plastic on the environment. SDG 12, which seeks to ‘project sustainable consumption and production patterns and SDG 13 ‘to take urgent action to combat climate change and its impact’ both reflect the effort exhibited by waakye sellers in providing a more healthy, accessible way to serve waakye. This does not only promote a healthy life but creates a recyclable and environmentally friendly system of providing safe food.
Due to its reusability and presentation some customers prefer using this jar. Photo credit: Pulse Ghana
Linda Elom Agbemahia, a dietitian at University of Ghana Medical School (UGMAS) stressed that waakye has some level of nutrients saying “waakye is a meal that provides every micronutrient especially when consumed in the right proportion”.
Probing further into her thoughts on how waakye was served and what she thought about the “katemfe” leaves, she added “Waakye being served in the leaves is fine because some of these leaves contains antioxidants which are good for the body. However, the leaves have to be thoroughly washed and dried to prevent food contamination.”
Feel Waakye
Waakye selling joints in Ghana including Alhaji’s wife in East Legon, Aisha, Aunti Muni all located in Labone and Hajia Mariama located in Kaneshie among numerous selling points have contributed to making the waakye experience delicious and memorable for locals and visitors.
Not to be biased about the description of the taste of this food, I decided to visit waakye joints that you may know.
One bustling and unusually hot Tuesday, I dressed as casual as I could and made my way to the heart of Kaneshie market in Accra, Ghana. The market is usually densely populated with busy trotro cars (public transport) hawkers and workers moving to go about their daily activities. Directly opposite the Kaneshie Market complex was a waakye joint popularly known as Cocaine waakye (Hajia Mariama Special food boutique).
Hajia Marima has been in the waakye business for over 30 years and with this many years of selling waakye she has had firsthand encounter with people who tasted waakye for the first time.
“There are times people approach my stall to ask what I sell and once I tell them, they are eager to taste because of the interesting stories they have heard about the waakye meal. When they taste it, they assert that the food is worth the hype” She recounts an experience.
‘I have white people frequenting my stall to buy the food after the first time they tasted, one thing that is usually complimented is my black sauce. There is a particular type of black sauce that is purposely served with waakye, let me tell you the secret’ she says. At this point, I drew closer so I can share the secret with you.
“When preparing black sauce (shito) for Waakye, you do not need to add tomato paste, once you do so and you do not pay close attention to it, you will not get your desired taste. Add a lot of onions but make sure you stir, fry it till the onion becomes translucent and it dries. She added that “with this method, you will have the best waakye shito”.
Hajia Mariama has been in the waakye business for over 30 years.
Interesting food for events, breakfast, lunch, supper
While Ghana Jollof may also be widely known and lauded, there is no doubt that waakye is swiftly gaining ground in the palates of many across the world.
It is one interesting meal that can be eaten at every time of the day, either for breakfast, lunch or dinner. However, it is known as one of Ghana’s favorite heavy breakfasts that I can attest to myself.
On weekdays, one would see a long queue of people waiting for their turn to get their own share of waakye, as it helps kick start their day. Waakye is also served as a rice option at events and continues to soar the boundaries of Africa and beyond.
Visitors from the diaspora purchase waakye when they visit Ghana as a means of satisfying their curiosity about the food. French ambassador, Anne Sophie Avé spotted in queue. Photo Credit: AdomOnline.
As this indigenous Ghanaian food continues to capture the attention of many, it serves as a symbol of Ghana’s culture and tasty cuisine.
I will leave you with a question, ‘when next you visit Ghana, are you going to explore your own personal waakye experience?’
Conclusion
Ghana’s warm hospitality combined with its tourist attractions have played a pivotal role in attracting foreign investments and tourists from across the world. It’s time for the phase of Indigenous Ghanaian dishes to welcome the world to the simple way of utilizing our natural resources to create a blend of colorful ingredients and flavors in making meals that will display an authentic taste of Ghana.
Photo Credit for the Feature Image: Kuulpeeps
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