Waakye is a beloved Ghanaian meal typically made from white rice, beans and coloured with waakye leaves. It is served with spaghetti, meat stew, kelewele, garri fotor, shito (black pepper sauce), a boiled egg, avocado and some salad. It makes the perfect post-night out meal, brunch, lunch….well to be honest, people eat waakye at any time of the day!
Buddha bowls are currently a huge trend in the Instagram world! They consist of a high-fibre grain, a protein, a healthy source of fat and loads of veggies! I decided to jump on the Buddha bowl bandwagon and created a waakye buddha bowl as the plethora of ingredients used in traditional waakye recipe makes for a colourful and nutritious dish when nutritional tweeks are made.
Here are some of my healthy tweeks:
- Waakye is usually made with white rice but I decided to use brown rice to add some extra fibre to the recipe.
- I also created a lower in fat waakye stew using less oil as the typical stew swims in the yellow liquid.
- I baked my plantain instead of frying to further reduce the calories and fat content.
- I made a vegan waakye stew without meat as the boiled egg and beans make the dish very high in protein already. Of course, if you would like to add meat to the recipe, feel free!
- One thing to watch out for is the portion size! Waakye is served in super large portions per person and with all the carbohydrates from the rice, spaghetti, garri fotor and plantain plus the addition of all the trimmings, this meal easily comes in at over 1000 calories per typical portion. It is important in this case to eat until you are full instead of compromising on flavour by cutting one of the components of the dish out. I made sure to add loads of veggies to fill the plate, just a few spoons of waakye and one simple fork full of spaghetti.
Altogether, this Waakye Buddha Bowl was delicious and was reminiscent of the traditional recipe you can buy on street corners in Accra. Brace yourself! This recipe took a loooooong time to make! But it was worth it!