We've been giving you a lot of vegetarian dishes, since we started Jenny's Kitchen, but today we decided to take up a notch and introduce a household favourite Waakye and Beef Stew. Waakye is a street food in Ghana often served as breakfast or lunch. Most people have a regular spot they got to, and will wake up early to ensure they dont miss out. So are you ready to try our recipe and make it your regular spot!
Serves 7 (Family Style)
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750g Black eye Beans
4 Sprigs Waakye Leaves
2 Tsp Kaun( or Bicarbonate Soda)
3 Tbsp Salt
250g Cow Foot
4 Red Onions
Tsp Garlic powder
2 Tbsp Blackened Cajun Seasoning
1 Tbsp Chief Curry Powder
2 Tbsp Mixed Herbs
1 Ginger finger
500g Tilda Long Grain
1.5 Litres water
1 Litre of Sunflower Oil
2 Garlic Bulbs
2 Brown Onions
1 Ginger Finger
4 Prawn jumbo cubes
170g Tomato puree
8 Scotch Bonnets
8 Tin Tomatoes
2 Spring Onions
Pour the beans into a heavy-duty pot, wash the beans with cold water and sieve out any excess shells. Cook the beans and waakye leaves on a medium heat until the beans are soft (Approx 1 hour).
Wash and clean your meat, slice it into small chunks.
Sprinkle the cow foot with salt and place in the oven for 20 mins until golden. Whilst the cow foot is in the oven, place the brisket and tripe in a heavy-duty pot, slice 3 red onions and a tsp of garlic powder and 2 tbsp of salt. Sprinkle Blackened Cajuned Seasoning and Chief Curry Powder, peel the ginger finger and blitz into a paste add to the brisket and tripe.
Fill the pot until the water is just beneath the meat, cook on a medium heat cook until tender. (Approx 1 hour)
Wash the rice thoroughly and set it aside in a bowl. After 30-45 minutes remove most of the Waakye leaves from the beans and add the rice. Add 250ml water leave to cook for 1 hour and stir periodically until soft and fluffy.
Pour 500ml Sunflower oil into a heavy-duty pot, when the oil is hot, fry the meat until golden. Whilst the meat is cooking, boil the eggs and set aside.
Peel the garlic cloves and ginger, and onion and place into the blender add 500ml of water and blitz into a paste. Pour 250ml of sunflower oil into a heavy-duty pot. When the oil is hot pour in the paste. Add 2 jumbo prawns and stir cook until golden.
Remove the bones from the cow foot, and set the meat aside.
Add 2 Prawn jumbo cubes to the onion, ginger and garlic paste, then add 170g tomato base and stir.
Blend the tin tomatoes, scotch bonnet and spring onions into a paste. Pour into the onion ginger and garlic paste, and stir.
Cook the stew and stir periodically for 1 hour, after an hour add mixed herbs and the leftover stock from the meat and stir. Add all the meat to the stew and stir. Leave to simmer for 30 minutes.
Put 500ml of water to boil, once the water is hot add 250 grams of spaghetti and cook until ready. Once the spaghetti is drained, add a tbsp of stew to the spaghetti and stir. Set aside ready to dress your waakye.
Pour 200ml of sunflower oil into a frying pan, and fry the boiled eggs until slightly golden.
Pour the gari into a bowl, add a sprinkle of water and 3 Tbsp of the oil from the stew to the garri and stir
Dish up your plate for your delicious home cooked meal!
Grill the cow foot, so it's easier to get the bones out.
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