We successfully taste-tested 21 flavors, from classics like the OG Cheddar to new-age concoctions like Vanilla Cupcake..
The more widely known and lauded.rice is still viewed as a laborious preparation, hence its special-occasion status as a celebratory rice dish for Sundays, weddings, and parties (though that narrative is changing as easier shortcuts for preparation are popularized and Western franchises such as Pizza Hut, KFC and Burger King add jollof to their menus to woo the new burgeoning middle classes of Ghana's growing urban populations).. Waakye, on the other hand, can be eaten at any time of the day, either for breakfast, lunch, or dinner.
My family and I can attest that it is undoubtedly one of Ghana's favorite breakfast foods.My Uncle Francis would dash across the red dusty road at dawn with the cock crowing a fanfare to hustle for his breakfast waakye.Excuse me, his "pre-breakfast."
I endured up to three breakfasts before 9 a.m. at my grandmother's house in Kaneshie, by which time it was too hot and I was too fat to move.. Once a delicacy peculiar to the Northern regions, Waakye has become, contrary to popular Western belief, much more of a national treasure and every day staple in Ghanaian homes than jollof despite the hype jollof gets.The dish has certainly captured the imaginations of all Ghanaians with a high visibility in street food from Kumasi to Accra and Cape Coast.
Cultures across the country are adopting and adapting the dish with a range of accompaniments.
Some prefer more beans to rice, while others love more protein and spicier shito, so each dish of waakye has its own unique characteristics, thanks to the many different accompaniments it's served with.Cook, undisturbed, until you hear kernels pop, 3 to 4 minutes.
Uncover and pour in remaining kernels.Cover tightly, and vigorously shake pot to distribute kernels.
Return lidded pot to heat, and reduce heat to medium.Cook until kernels start to pop, about 1 minute.