Ghana, Isaac Sackey, Waakye, beef stew and salad

Ghana, Isaac Sackey, Waakye, beef stew and salad

With over 14 years of experience as professional chef and as CEO of Food Link Logistics, Chef Isaac Sackey started his career at Novotel Hotel, Accra, as a Commis Chef.
He rose to Chef de Partie and Sous Chef and is now Executive Chef with BSC in hospitality management.

Chef Isaac K. Sackey has travelled across the globe to acquire expertise on current culinary trends; he serves as a judge for cooking competitions and organizes food workshops.

Ghana’s gastronomy is hugely influenced by the country’s large ethnic groups. However, running through all these intrinsic dishes are some common ingredients such us spices and vegetables.

The country’s dishes are definitely a must-try. First on the country’s dining table is the jollof rice. The fufu is another hit with the locals. And last but not least, another mainstay of the Ghanaian gastronomic plate is banku.

Ghana: Spotlight on Ghana's Chef Issac Sackey

GHANA GASTRONOMY MUSTS

 

Dawadawa (Locust bean)

Aidan

Aidan (Prekese)

Tiger nut mould (Atadwe milk)

Ashanti pepper (Soro wisa)

Whole grilled tilapia

 

Waakye, beef stew and salad

INGREDIENTS

WAAKYE:

  • 500 g rice
  • 250 g black eyed beans
  • 10 millet leaves
  • 2 l water
  • Salt

BEEF STEW:

  • 200 g beef chuck
  • 40 g cow skin (wale)
  • 50 g beef stock
  • 50 g shrimp powder
  • 100 g tomatoes
  • 20 g kpokpo shito (chili powder)
  • 5g ginger
  • 20 ml cooking oil

SALAD:

  • 80 g lettuce
  • 30 g cabbage (finely sliced)
  • 20 g carrot (finely sliced)
  • Dressing of choice
  • Salt and white pepper

STEP BY STEP

  1. In a pot, add the water, washed beans and millet leaves. Boil until half-tender, and season with salt.
  2. Add the washed rice and cook for 10 minutes, stirring regularly. Remove the millet leaves after cooking.
  3. Wash and cut the beef into cubes, and slice the cow skin (wale). Season them with garlic, ginger, onion, salt, half of the stock and cook in a pan with oil until tender. Set aside.
  4. In another pan, sauté the chopped onions, blended garlic and ginger in oil; simmer for 5 minutes. Add the tomato, chili and simmer for another 2 minutes. Then add the shrimp powder, meat, the rest of the stock and seasoning and cook for 10 minutes.
  5. Dress the cabbage, carrots and lettuce with the dressing of choice and season with salt and pepper.

ASSEMBLY:

  1. Place the waakye and the beef stew on a serving plate, and arrange the salad next to them.

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