Host of Angel Drive on Angel 102.9FM, Kojo Sebor, has shed light on the origins of one of Ghana’s most beloved dishes, waakye.
According to Sebor, waakye was created by the Fulani people, with similarities in the way it is served in neighboring Burkina Faso, although it has different sauces.
Waakye (pronounced “waachay”) is believed to have originated in the northern part of Ghana, where it remains a staple dish. It is deeply rooted in Northern Ghanaian culture and is commonly linked to the Hausa, often sold as a popular breakfast or lunch street food across the country.
The name “waakye” is derived from the Hausa phrase shinkafa da wake, meaning “rice and beans.” While its roots are in the North, possibly among the Mole-Dagbon people or northern communities, it has since become a national favorite, widely available through street food vendors, especially within zongo communities.
Traditionally, waakye is made by cooking rice and beans together, often with red dried sorghum leaf sheaths, which give the dish its characteristic color and flavor. It is typically served with a variety of accompaniments, including shito (black pepper sauce), stew, fried fish, fried plantain (kelewele), spaghetti, and boiled eggs.
Ghanaians enjoy waakye any time of day, as a hearty breakfast, lunch, or dinner. Served with spicy condiments from street vendors or homemade sides at home, its versatility has made it a beloved national comfort food.
