Why Waakye deserves more attention

Waakye rarely gets the international recognition it deserves. The subtly sweet from plantain complexity is genuine, not simple, and the technique involved in using kontomire cocoyam leaves correctly takes real skill.

the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. I encountered it first in a Accra chop bar and that context helped me understand it properly. sobolo sorrel drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Waakye is the dish to start with.