Authentic Ghana Waakye Stew

Waakye Stew because its name goes is essentially a popular stew served with waakye. A fantastic waakye must have a good waakye stew otherwise it's not 'that the waakye'. In Ghana, waakye stew is regarded as best made by men and women in the northern parts and it's among the native dishes so that it isn't surprising!

Waakye stew is just a tomato stew but it has this authentic and distinct taste that keeps the mind wondering on what the secret ingredient is. If you've not been allowed in the secret, you are never going to guess it correctly. My sister in-law who's from the northern part of Ghana let me at the key after a good deal of coaxing:-RRB-. I've shared the secret here but I won't point out it on what it actually is! Follow my step by step guide and you're going to earn a beautiful waakye stew having a genuine taste. If you learn what the key is, do let me know:-RRB-.

When I set out to write this recipe out, I did not realize how long the directions will be. Please do not be discouraged by how long it is, it's easier than it looks. In actual fact that's the perception many people have about Waakye stew. They think it's really difficult to make but I tell you it's so easy. The ingredients list may look like a tall order but it's the little touches and processes that makes this stew what it's. Give it a go and let me have your feedback, comments or questions. Enjoy!

RECIPE REVIEW

Ingredients

Meat & Seasoning for Meat:

Tripe and cow foot (couple each or more)

1 Stock Cube Meat Seasoning

2 Tsp AVK 10 Spice Blend (instead use a teaspoon each combination of thyme,

50g Fresh ginger

1 small onion

5 Garlic Cloves

2 Tsp salt

Stew:

2 x 500g Passata

2 bay leaves

20g Onion

20g Fresh Ginger

3 Garlic Cloves

2 Tsp moderate curry powder

Small Scotch Bonnet

2 Tsp Cray Fish Powder

Salt to taste

Instructions

Cut up beef, tripe and cow foot into moderate sizes.

Add a little bit of water to assist with the mixing if required.

Add the blended mixture the meat, tripe and cow foot. Add salt to taste, about a teaspoon.

Put the passata and mixed tomatoes in a deep pot, add the bay leaves. Place on the hob allow it to simmer into glue.

When ready to cook the meat, allow it to come to room temperature when it had been left overnight in the refrigerator. Independent the cow foot and tripe from the meat. Add any excess liquid out of the seasoning to the meat pot. Boil the two individually. Add additional water if necessary.

To the bunny foot pot add sufficient water to cover it up. Boil until tender. You may have to add extra water.

To start the stew, heat the oil up until hot. Remove the meat from the stock if any is left. In case you happened to cook the meat and the tripe together divide them in the meat. Don't fry the tripe.

Once all the meat was fried, include the julienne onions and fry under moderate heat until it caramelizes.

Stir and use the liquid to de-glaze the bud. To put it differently, whilst stirring scrap off any browned and tacky bits into the mixture. Fry until most of the water has evaporated.

Add curry powder, and cayenne powder stir for about two minutes.

Now add the simmered tomatoes and stir fry. Let it fry for approximately half an hour. When there is not enough oil, add more. You may always drain off excess oil following the stew is cooked. The trick here is to Allow the stew fry nicely to create the flavour

Stir well.

Insert crayfish powder stir fry for about two minutes.

Stir well and let it fry till most of the water has vanished.

The tastes should come through today, if not add about a teaspoon of the spice mix, allow it to brush then taste to check seasoning.

Do allow the stew fry for as long as possible without it burning. Frequent stirring will protect against burning.

Once the stew appears dark and the tastes have come through, skim off some unwanted oil.

The stew is now prepared to serve with your waakye, see here for my recipe. It both goes well with white rice, spaghetti, yam, kenkey, eba, or some other carbohydrate accompaniment.

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