Waakye with Fried Fish and Wele stew

This is not the first time I have made rice and beans, but I would just use regular black eyed peas/beans with white rice. It tasted good but could hardly be called Waakye. Last weekend I decided to go all out and make the kind of waakye I go out and buy almost everyday.

Here are my Ingredients:

4 cups Brown Rice
3 cups red beans
3 millet stalks
3 medium Tilapia (cut into 3 each)
1 pound of wele (cow skin) cut into sizeable pieces
8-10 medium sized tomatoes
2 medium sized onions
8 Peppers
Cooking oil
2 Maggi cubes
Salt
Black Pepper

I start by soaking the beans overnight. I find that it not only softens them and reduces cooking time, but it makes it easier to pick out stones and such, which I do and then put the beans on to boil.

You could also season the fish with some salt, black pepper and one Maggi shrimp cube and leave overnight, otherwise, you could just do that 10 to 15 minutes before you fry it.

Wash the millet stalks to remove any dirt or dust. Do this quickly since the colour starts to run as soon as they get wet. Cut them into lengths of 3 to 4 inches, toss them in with the boiling beans and allow then to cook together.

Pick through the brown rice if you have to. There are a few husks of rice that are better not found in the waakye as well as stones depending on how "brown" your rice is. I bought mine from a lady in Kaneshie market who had brown rice that had been picked as well as a cheaper version she said hadn't been picked. The price difference wasn't equal to the amount of work I saw looming ahead of me, so I chose the picked version.

Wash and drain your rice and add it to the beans as soon as they are cooked, add salt and some water if necessary and cook as you would cook rice.

Now as you may have noticed from the picture, I left the millet stalks in and cooked the rice with them in ... don't do that. It is easier to remove them before adding the rice than when they are cooked with the rice, as I found out the hard way.

Blend the tomatoes and pepper. Chop the onions and heat about 2 tablespoons of cooking oil and start frying the onions.

When the onions turn translucent and just start to brown around the edges, add the tomato puree.

Add a Maggi cube some salt and cover for about 5 minutes to allow the tomatoes to cook.

Uncover and allow the sauce to simmer down and start to fry. Fry the stew till it is dry and almost sticking ...

... then add the wele and  a cup or 2 of water depending on how thick or tough your wele is. The tougher it is, the more water you will need. Cover and simmer on a low fire. when the stew thickens and the wele is the desired texture (a fork can go through), you don't want to over cook it as it will become a gooey gluey mess.

Heat 1/2 a cup of oil in a pan. When it is hot, lower the heat and gently place the fish into it making sure to space them enough that they don't touch. If they do, the will tear when you try to turn them. Fry each side for about 3 to 5 minutes.

Using a spatula or fork, turn the fish, if there is significant resistance leave it for a minute or so, then try turning again, when it is ready, it should turn easily. When it is evenly cooked, remove from the oil and drain on paper towels. Continue till all the fish is fried.
Serve the Waakye with the Fish and Wele stew. Enjoy!!



Banku with Okro Soup

 

Ingredients:

1 pound of Beef
1/2 pound of Wele (cow skin)
1/2 medium sized Salmon
1 pound chopped Okro
1 mediun tomato
1 large Onion
10 - 15 peppers (kpakpo shito)
3 or 4 Garden Eggs
1/2 cup Palm Oil
Corn Dough
Cassava Dough
Salt

 

Chop the onion and cut and season the meat. Leave it to marinate for about 15 minutes.

 

Put the meat in a pot and and steam. Don't add any water, the meat will release it's juices. If the juices are drying up, but the meat is tough, add some water and keep on fire till it is tender enough for your taste.

 

Meanwhile you can blend the tomatoe and pepper. The mixture will come out looking more green than red since there is just one tomato.

 

Wash and cut the wele into 2 to 2 inch rolls and wash thoroughly. Dependin on where you got it and what state it was in, you may have to peel a black layer from the inside. You can have this done at the market. When you get it from a supermarket, this is already done. If it is very thick and hard, steam it in salted water with some bay leaves. Some people steam it with the meat, but I think it overwhealms the taste and smell of the meat.

 

If you haven't chopped the okro, now would be a good time to do it. I usually chop it as soon as I get back from the market, then freeze it till i need it. Keeping it in the fridge for a few days is alright but longer than that and it tends to become tough and stringy.

 

Cut the stalks off the Garden eggs then cut them lengthwise down the middle. Put them in a pot with enough water to cover them then bring to a boil. Cover and cook till the white fleshy part turns translucent (10-15 minutes). Seperate the flesh from the seeds and skin, add a little water and blend till smooth.

Heat the Palm oil in a pot and fry the onions.

 

Fry until they get soft but not long enough to start browning. Add the tomato/pepper pure and simmer till the liquid evaporates and it begins to fry.

While the sauce cooks, get your salmon ready. If is straight from the market, just split it down the middle and rinse out the insides (the inside are not removed from fish that is to be smoked) as well as the outside. Be sure to keep the skin. It is a personal favourite of mine although some people don't like it. If you are like me, you probably buy a batch and freeze, in which case just take out however much you want to use.

 

Add the salmon, meat, wele and garden egg puree. Strir gently for a minute or 2 then add a cup of water and lower the fire.

Put the chopped Okro in a pot, add 2 cups of water and bring to a boil. Add 1/4 teaspoon of baking/coking soda or a small lump of Kanwe (the local version easily got in the market). Keep stirring till it gets very slimey, that is what we are aiming for. The slimier it gets, the better.

 

After a while it will be bubbling up. When it threatens to boil over the edge of the pot, it is ready.

 

Add the okro to the main pot and stir it in.

 

Lower the fire some more and leave to simmer gently.

 

The rule I live by when making Banku is, 1 portion of Cassava dough to 2 portions of Corn Dough. So in this case, I used 1 pound of Cassava dough to 2 pounds of Corn dough. Cassava dough tends to be more lumpy and have in it, unmilled pieces of cassava, and so is prepared first. Place it in a container and add just enough water to cover it (about 1 1/2 cups for 1 pound). Now with clean hands, mix and mash up all the dough to form a watery paste. Pick out all the lumps and fibre that are in it. This may take a while (2-5 minutes). When all are removed, pour the mixture into a pot and repeat the process with the corn dough.

 

When this is done, add 1 teaspoon of salt and place on fire. Using a wooden spoon/spatula (there is a locally adapted spoon/spatula/paddle made especially for Banku and similar dishes), stir continuously until it starts to thicken. It needs the constant motion of stirring to keep it from turning lumpy prematurely.

 

As it progresses, it will start to gather at the bottom of the spoon and will need more and more force to stir it. Reduce the heat. Now use a dish cloth or towel to hold the pot in place, and still with the wooden spoon, start to knead it. Do this for about 5 minutes resting intermitently. Add 1 cup of waterand move the mass of soon-to-be banku until it is almost floating in the water. Use the wooden spoon to make a few holes in the mass so that the just added water can get all around. Increase the fire and cover.

 

As the water boils and evaporates, it is cooking the dough further. Turn it a few times during this process (About 5 Minutes). When the water is almost finished, turn down the heat and start kneading the banku again. Another 5 minutes should do it.

 

Use a small bowl or even the woodens poon itself to shape the banku into your prefered serving sizes. I personally use the plastic spoon that comes with rice cookers since it gives me the perfect size. I spoon out one portion into a small (margerine size) plastic bags and roll up the ends. It looks nice and is very convenient for serving, storing and reheating.

 

Serve it with the Okro soup. Interestingly, Banku can be eaten with almost any soups and stews.

Just like any food, there are many variations of this dish. I would love to hear and try them. Let me know how you prepare and eat your Banku and Okro soup.