Ghanaian waakye is rice and beans cooked together, commonly served with a spicy tomato-based stew and a choice of accompaniments. This flexible pepper stew is rich with tomatoes, onion, ginger and chile, and works with waakye, plain rice or fried plantain; households and vendors vary the heat and seasoning.
Ingredients
- 3 tablespoons (45 ml) neutral vegetable oil
- 1 large yellow onion, about 10 ounces (280 g), half finely chopped and half roughly chopped
- 1-inch (2.5 cm) piece fresh ginger, peeled and roughly chopped, about 1 ounce (28 g)
- 3 garlic cloves, peeled
- 2 medium ripe tomatoes, about 12 ounces (340 g), roughly chopped
- 1 red bell pepper, about 7 ounces (200 g), seeded and roughly chopped
- 1 to 2 Scotch bonnet or habanero chiles, stemmed; use 1 for moderate heat
- 1 can (14.5 ounces/411 g) crushed tomatoes
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon smoked paprika (2 g), optional
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon curry powder (2 g), optional and common in some home versions
- 1 teaspoon fine salt (6 g), plus more to taste
- ½ teaspoon ground black pepper (1 g)
- ½ cup (120 ml) water, plus more as needed
- 1 teaspoon (5 ml) red palm oil, optional
Instructions
- Roughly chop the ginger, garlic, tomatoes and bell pepper. Put them in a blender with the roughly chopped onion and chile. Blend until mostly smooth, adding up to ¼ cup (60 ml) of the measured water only if needed to get the blades moving. For less heat, remove the chile seeds and membranes, or begin with one chile.
- Heat the vegetable oil in a medium, heavy-bottomed saucepan over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes, stirring regularly, until softened and starting to turn golden at the edges. Keep the heat moderate so it sweetens rather than burns.
- Stir in the tomato paste, thyme, paprika, curry powder if using, salt and black pepper. Cook for 2 minutes, stirring, until the paste darkens slightly and smells fragrant.
- Pour in the blended mixture and crushed tomatoes. Add the remaining measured water, then stir well. Bring the stew to a gentle simmer; reduce the heat if it splutters. Partially cover the pan, leaving a gap for steam, and simmer for 35 to 40 minutes, stirring every 5 to 8 minutes and scraping the bottom. The sauce is ready when thick, glossy and no longer tastes sharply raw. If it becomes too thick before then, stir in water a tablespoon (15 ml) at a time.
- Stir in the red palm oil, if using, and simmer uncovered for 3 minutes. Taste and adjust salt, pepper or chile. If the sauce seems oily, stir it together rather than pouring off the oil; a little oil at the surface is normal. Serve hot.
Tips
- Use a blender carefully: hot ingredients can build pressure, so blend this mixture before it goes into the pan. If using an immersion blender after cooking, let the sauce cool slightly and keep the blender head submerged.
- Scotch bonnet is traditional in many Ghanaian pepper sauces but can be hard to find. Habanero is a close, very hot substitute; for gentler heat, use half a chile or replace it with a small amount of jalapeño. The flavor will be less fruity and the sauce milder.
- Tomato paste deepens the sauce, while the longer simmer removes excess water and raw tomato flavor. Stir more often as it thickens, since tomato-based sauces can catch on the pan bottom.
- Red palm oil adds a distinctive earthy flavor and color, but it is optional. Neutral oil keeps the stew versatile; smoked paprika is not a traditional substitute for palm oil, but gives a mild smoky note if that is what you want.
Serving Suggestions
Spoon the stew over waakye, the Ghanaian combination of rice and beans, and serve with a little extra sauce on the side. It also goes well with plain rice, boiled yam, ripe fried plantain or kenkey. Common waakye accompaniments include gari, sliced boiled egg, spaghetti, avocado, shito and meat or fish; choose a few rather than piling everything onto one plate. If adding cooked meat, fish or eggs, prepare and handle them safely, and keep the stew separate until serving.
Variations
For a smoother sauce, blend until fully silky; for more texture, reserve some of the chopped tomatoes and stir them in with the crushed tomatoes. To make a more substantial stew, brown bite-size pieces of beef separately, then simmer them in the sauce until tender; check whole cuts of beef reach the USDA FSIS safe minimum of 145°F (63°C) and rest for 3 minutes. Ground meat should reach 160°F (71°C). Chicken pieces must reach 165°F (74°C), checked with a food thermometer. Cooking times depend on the cut and size, so verify doneness rather than relying on the sauce’s simmer time. For a meat-free variation, stir in cooked black-eyed peas during the last 10 minutes, just long enough to heat through.
Storage and Reheating
Refrigerate the stew in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze in meal-size airtight containers for up to 3 months; thaw overnight in the refrigerator. Reheat only the amount you plan to serve in a saucepan over medium-low heat, stirring often and adding a splash of water if needed, until steaming throughout and at least 165°F (74°C). You can also microwave it in a covered, microwave-safe dish, stirring halfway through and checking the temperature in several places. Avoid leaving the stew at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is this the same as waakye stew?
Waakye is the rice-and-bean dish; the tomato and pepper sauce is one of its popular accompaniments. There is no single fixed recipe for the sauce, and seasoning, chile level and additions vary by cook.
Can I make the stew less spicy?
Yes. Start with half a Scotch bonnet or omit it, then taste after the sauce has simmered. Chile heat varies considerably, and adding more is easier than correcting an overly hot pot.
Can I use fresh tomatoes instead of canned?
Yes. Replace the can of crushed tomatoes with about 1 pound (450 g) of ripe tomatoes, chopped or blended. Fresh tomatoes can contain more water, so simmer longer until the sauce is thick and glossy.
Why does the stew taste acidic?
It may need more simmering; continue cooking gently and taste again after 5 to 10 minutes. If it is still too sharp, a small pinch of sugar can balance the flavor, but add it gradually rather than making the sauce sweet.
Can I make it ahead?
Yes. Make it up to 3 days ahead and refrigerate promptly. The flavors settle as it rests, and the sauce may thicken; loosen it with a little water while reheating to 165°F (74°C).
Do I need red palm oil?
No. It is optional and contributes a characteristic flavor and color. Use the neutral vegetable oil already listed if you cannot find it or prefer a more neutral sauce.
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