The Waakye sauce is somewhat an open secret especially amongst the 'Northener's' of Ghana, who specialise in this sauce. I hold a personal belief the Northerner's of Ghana are the best, when it comes to cooking with spices (can't wait to explore).
I remember this recipe from my Hairdresser, Hajia about how to achieve the dark intense flavour of the Waakye sauce. I've added my own tweak to it for that Ndudu twist.
INGREDIENTS
700g of Tomatoes
1kg of Goat Meat/ Mutton/ Beef
80g of Tomato Purée
2 tablespoonfuls of Moringa Powder
1 tablespoonful of powdered Dawadawa (Fermented Locust Beans)
1 teaspoonful of powdered African Nutmeg or normal Nutmeg
1 tablespoonful of Smoky Paprika
8 Cloves
15 Pettie Belle Chillies (Kpakposhito) / Kasoa Peppers or 2 Habanero Chillies
1 tablespoonful of Ghanaian mixed spice
5 large Onions
150ml of Coconut or Groundnut Oil
2 tablespoonfuls of Shrimp Powder
Salt to taste
SPICE BLEND
30g of Ginger
1 large Onion
1 teaspoonful of Aniseed
Watch how to prepare this naturally flavour packed stew below;
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