West Africa · Street food

Authentic Ghanaian Waakye with Shito and Fried Plantains

Name: Authentic Ghanaian Waakye with Shito and Fried Plantains
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: Ghana
Ingredients: 400 g dried black-eyed peas, rinsed and soaked overnight; 400 g long-grain parboiled white rice; 8 piece dried sorghum leaves (waakye leaves), rinsed and snapped into pieces; 0.5 tsp potash or baking soda; 1.5 tsp salt; 2 piece large ripe yellow plantains with black spots, sliced diagonally; 250 ml vegetable oil for frying plantains and shito; 2 piece medium red onions, finely chopped; 4 piece garlic cloves, minced; 1 tbsp fresh ginger, finely grated; 2 tbsp dried chili pepper flakes or powdered scotch bonnet; 2 tbsp tomato paste; 50 g dried shrimp powder; 30 g dried smoked fish powder; 1 piece stock cube, crushed

A beloved Ghanaian street food staple featuring rice and black-eyed peas dyed a deep burgundy with sorghum leaves, served alongside spicy black pepper sauce and sweet caramelized plantains.

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ghanaianwaakyestreet foodrice and beansshitoplantain

The story

Waakye originated in the northern regions of Ghana among the Hausa and Dagomba communities before becoming the undisputed queen of nationwide street breakfasts and weekend feasts. The dish derives its distinctive reddish-brown hue and earthy flavor from dried sorghum leaves, known locally as waakye leaves, boiled with legumes and grain. Traditionally served in broad Thaumatococcus daniellii leaves at bustling roadside stalls, a complete serving combines the staple with an array of garnishes including fiery shito, boiled eggs, spaghetti, and sweet fried ripe plantains.

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