Ghanaian Waakye

Ghanaian Waakye

Waakye

Beans & Rice from Ghana

Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana. 

“Waakye”​

The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with side dishes of your choice.

Grains of the Paradise

The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations
  • Waakye as a meal of its own  (first recipe below).
  • Chicken Waakye (second recipe below).

Add a side dish: 

  • Sour cabbage salad: see the recipe in the Currywurst recipe.
  • Fried plantain  Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside. 
The Waakye Culinary Spice Kit includes the following spices:

[1] Smoked paprika, thyme, bay leaves

[2] Grains of paradise

Grains of Paradise
Grains of Paradise
Ghanaian Waakye

Ghanaian Waakye

SpiceBreeze
Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Shopping list

  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed

You might have

  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper

Waakye Culinary Spice Kit

  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise

Instructions
 

  • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
  • In a large POT, heat 2 tbsp of oil over medium heat.
  • Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
  • Cook for 5 minutes over medium-low heat.
  • Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
  • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
  • Adjust salt and pepper to taste.
  • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

Optional

  • Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

Notes

▪ Substitute kidney beans with black-eyed peas.
Recipes for:
Chicken Waakye
optional side dishes
Ghanaian Waakye

Ghanaian Chicken Waakye

SpiceBreeze
Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken breast cut into 1 inch pieces
  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed

You might have

  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper

Waakye Culinary Spice Kit

  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise

Instructions
 

Waakye

  • In a large POT, heat 1 tbsp of oil over medium heat.
  • Careful of splatters, add beans and fry for 2 minutes.
  • Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
  • Mix well, cover, and bring to a boil.
  • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.

Chicken

  • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
  • Season chicken with salt and pepper to taste.
  • In a large PAN, heat 2 tbsp of oil over medium heat.
  • Add the chicken and fry until it turns brown on all sides.
  • Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
  • Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt to taste.
  • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

Optional

  • Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad (see notes).
  • Enjoy!

Notes

▪ Substitute kidney beans with black-eyed peas.
 
Recipes for:
▪ vegetarian Waakye
▪ optional side dishes
Cambodian Rice Noodle Salad

Cambodian Neorm Masour

Cambodian Rice Noodle Salad - long

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations
  • Substitute some of the cabbage with finely sliced
    shallots, bell pepper, or shredded carrots. 
  • Substitute meat with shrimp or cold cut meat, or mix.
The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Kampot Pepper
Kampot Pepper
Cambodian Rice Noodle Salad

Cambodian Neorm Masour​

SpiceBreeze
In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It's seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world. Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.
hands-on tim 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 2 cups cooked meat * shredded or finely sliced

Fresh Produce

  • 2-3 lime or lemon for juice
  • 2 cloves garlic grated
  • 3 cups green cabbage finely sliced **
  • 2 cups red cabbage finely sliced **
  • 2 green onions sliced
  • 1/2 cup mint or Thai basil sliced
  • 1-2 fresh red chilies

Packaged Goods/Staples

  • Dressing 1: fish sauce
  • Dressing 2: anchovy paste and soy sauce
  • 4 oz rice or glass noodles cooked
  • 1/2 cup roasted peanuts chopped
  • sugar ***
  • salt

Neorm Masur Culinary Spice Kit

  • Kampot peppercorns

Instructions
 

Salad dressing # 1

  • In a small BOWL, mix 4 tbsp lime juice, garlic, 2.5 tbsp fish sauce, and 3 tbsp sugar.

Salad dressing # 2

  • In a small BOWL, mix 6 tbsp lime juice, garlic, 2 tbsp anchovy paste, 1 tbsp soy sauce, and 2 tbsp sugar.

Kampot pepper sauce

  • Take the Kampot peppercorns out of the Neorm Masour spice pouch and grind them.
  • In a small BOWL, mix 1 cup of water,
  • 4 tbsp lime juice, the ground Kampot
  • pepper, and a dash of sugar and salt.

Salad

  • In a large BOWL, add the salad dressing # 1 or 2, meat, cabbage, mint or basil leaves, noodles, and salt to taste.
  • Toss to combine. Top with green onions, chilies (opt.), and peanuts.

Serve

  • Drizzle plated salad with Kampot pepper sauce to taste.
  • Enjoy!

Notes

* For instance, grilled or cooked chicken, grilled steak, or substitute with shrimp and/or cold cut.
** Substitute some of the cabbage with finely sliced shallots, bell pepper, or shredded carrots.
*** We suggest to try brown or palm sugar.
Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

Variations
  • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
  • Substitute cilantro with parsley.
  • Substitute beef with veal or pork.
The Mkaouara Culinary Spice Kit includes the following spices:

Paprika, cumin, cinnamon, mint, black pepper, chili


Moroccan Kefta Tagine

Mkaouara Gnocchi

Moroccan Mkaouara

For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

Moroccan Mkaouara

Moroccan Mkaouara

SpiceBreeze
Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt

Mkaouara Culinary Spice Kit

  • Paprika, cumin, cinnamon, mint, black pepper, chili

Suggested Sides

  • baguette, ciabatta, or any flatbread
  • fresh salad
  • carrots, pumpkin, or turnips baked
  • broccoli, zucchini, or green beans  cooked

Instructions
 

Prepare

  • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
  • Add meat and knead well.
  • Form little cherry-sized meatballs.

Cook

  • In a PAN, melt 2 tbsp butter.
  • Distribute meatballs in one layer*).
  • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
  • In a SMALL BOWL, crack the eggs.
  • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
  • Cover the PAN and cook until the egg white is cooked.

Serve

  • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
  • Add bread and other sides on separate plates.
  • Enjoy!

Notes

*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
  • Substitute cilantro with parsley.
  • Substitute meat with veal or pork.
  • Substitute meat with poultry. Add 2 tbsp butter to the PAN.
 
Lebanese Chicken Shawarma

Lebanese Shawarma

Lebanese Chicken Shawarma

Chicken Shawarma

Bring this popular dish to your home. Chicken Shawarma with sumac and baharat spices makes a good party dish and burger-alternative. If you can marinate the chicken in advance, it will intensify the flavor.

Yogurt for Mayonnaise

The dressing basis is made with yogurt instead of mayonnaise. It’s lighter and makes up for the double oil in the chicken preparation. You might sprinkle it with extra sumac.

Not Just For Chicken

If you are not a chicken fan, mix the Shawarma Spices [1] in any other beef or vegetables dish. It always turns out delicious! We recommend this Mediterranean combination:

Greek Salad with Lebanese Potatoes
  • In a BOWL, add romaine lettuce with tomatoes, cucumber, and tomatoes. Season with lemon juice, olive oil, salt, pepper, and Greek oregano. Add feta cheese and/ or black olives. Mix well.
  • Cut potatoes in the size of large French fries. Mix with Shawarma Spices [1], salt to taste, and 3 tbsp olive oil. Bake in the oven for about 30 minutes, turning midway.
The Shawarma Culinary Spice Kit includes the following spices:

[1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek , nutmeg, ginger

[2] Mint leaves

[3] Paprika

Greek Salad with Lebanese Potatoes
Lebanese Chicken Shawarma

Lebanese Shawarma

SpiceBreeze
Lebanese Shawarma is a culinary gem from the Middle East. Marinated meat, slow-roasted on a vertical spit, combines fragrant spices to create an aromatic masterpiece. Tender slices of the crispy, seasoned meat are wrapped in a soft pita bread and complemented by tangy pickles, fresh lettuce, juicy tomatoes, and delectable tahini or garlic sauce. Lebanese Shawarma transcends borders, captivating food enthusiasts with its irresistible taste and creating a symphony of flavors that will leave you craving more. Embark on a culinary journey and savor the essence of Lebanon with every bite of this timeless Middle Eastern delight.
hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Shopping list

  • 1 lbs chicken breast skin- and boneless
  • 1 cup yogurt plain
  • 3-8 pita breads

You might have

  • 4 cloves garlic peeled and grated
  • 1 tbsp lemon juice
  • oil & salt

Suggested vegetables

  • 1 onion peeled and sliced
  • 1 cucumber sliced
  • 3 tomato/es sliced
  • 1/2 head red cabbage shredded
  • 1 romaine lettuce shredded

Culinary Spice Kit

  • Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger
  • Pouch [2] Mint
  • Pouch [3] Paprika

Instructions
 

  • Preheat OVEN to 425°F. *
  • Cut chicken into 1-inch cubes.
  • In a BOWL, mix 2 tbsp oil with Shawarma Spices [1] and salt to taste (1 tsp recommended). Add chicken, mix well until evenly coated.
  • On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
  • Roast in the OVEN for 15 minutes, turning pieces midway.
    Shawarma Step 1
  • For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
  • Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
    Shawarma Step 2
  • Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
  • Serve on pita bread topped with vegetables and yogurt dressing.
  • Enjoy!

Notes

* If you have time to prepare the chicken in advance, marinate (step 2-3) and let it rest in a covered BOWL in the refrigerator up to 24 hours.
Italian Spaghetti Napolitana

Italian Spaghetti Napolitana

Italian Spaghetti Napolitana

Italian Spaghetti Napolitana

SpiceBreeze
Despite the name of this dish, it didn't originate in Naples. It's a variation of pasta al pomodoro (noodles with tomatoes), a basic Italian meal. This Napolitana spice blend adds the Mediterranean aroma of mixed herbs. Optionally, try a variation with vegetables or meat (Spaghetti Bolognese).
hands-on time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1] optional

Fresh Produce

  • 1 medium onion finely chopped
  • 8 oz vegetables [2] finely cut (optional)
  • 1 cup basil or parsley leaves for garnish

Dairy

  • 1/2 cup cheese [3] finely grated (optional)

Packaged Goods/Staples

  • 1 can tomatoes [4] 17-18 oz
  • 1 lb spaghetti or capellini, bucatini, or other noodles of your choice
  • olive oil
  • salt & pepper

Napolitana Culinary Spice Kit

  • Onion, garlic, oregano, basil, marjoram, sage, chili, celery

Suggested Sides

  • lettuce or cucumber salad with a mild dressing of lemon juice, olive oil, and salt & pepper

Instructions
 

Sauce

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add onions and fry them until they are translucent.
  • Careful of splatters, add tomatoes and Napolitana spices.
  • Optionally, add ground meat and stir until it's crumbled.
  • Optionally, add finely cut vegetables. Mix well.
  • Cover and bring to a boil.
  • Turn heat to medium-low.
  • Add salt and pepper to taste.
  • Cover and cook for 30-90 minutes.

Noodles

  • Cook the noodles according to package instructions.

Serve

  • Pour Napolitana sauce over the noodles.
  • Optionally, sprinkle with cheese, and garnish with basil or parsley leaves.
  • Enjoy!

Notes

[1] beef, pork, lamb, poultry, or a mix of it
[2] recommended: carrots, turnip, or parsnip; eggplant
[3] recommended: parmesan
[4] The ingredients in the can should be only tomatoes and no seasoning.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Indian Rice Korma

Indian Rice Korma

Indian Rice Korma

Indian Rice Korma

SpiceBreeze
Korma is a staple on Indian family dinner tables. The spice blend around coriander and cumin is rather simple compared to complex Indian curries. It develops a magically addicting flavor in its combination with toasted cardamom pods and golden turmeric.
hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1 can garbanzo beans

Fresh Produce

  • 2 carrots diced
  • 1 cup peas frozen
  • 2 onions chopped
  • 1 inch ginger chopped

Dairy

  • 2 tbsp butter or ghee

Packaged Goods/Staples

  • 2 cups Basmati rice
  • salt

Korma Culinary Spice Kit

  • [1] Cardamom pods
  • [2] Coriander, cumin, turmeric

Instructions
 

  • In a PAN (with LID), heat the butter.
  • Add Korma [1] spices and stir-fry for 1 minute.
  • Add onions and stir-fry until they turn golden. Be careful not to burn the butter.
  • Add ginger, garbanzo beans, and carrots. Stir-fry for 2 minutes.
  • Add rice and stir constantly for 2 minutes.
  • Add Korma [2] spices, 3 cups of water, peas, and salt and fresh chilies to taste. Mix well.
  • Bring to a boil. Reduce heat to low, cover and let cook for 15 minutes.
  • Please don’t lift the LID before the rice is ready to serve!
  • Turn off heat. Keep the PAN still covered and let rest for 10 minutes.
  • Enjoy!

Notes

  • Substitute garbanzo beans with 0.5 lb chicken breast, cut in 0.5 inch cubes.
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity