Step 1: Nail the base (so everything else shines)

Best rice-to-beans ratio

• Classic comfort: 2 parts rice : 1 part beans

• More protein / “heavier” plate: 1:1

• Softer texture: slightly more rice, beans fully tender

Beans choice (all work)

• Black-eyed peas: most common and quick-cooking

• Cowpeas/beans: deeper taste, slightly firmer

• Kidney beans: works, but different vibe (stronger flavor)

The “waakye color” tip

If you have waakye leaves (sorghum leaves), use them—best flavor + color. If not, you can still cook delicious rice-and-beans and let the toppings do the magic.

Step 2: Pick your “wet” element (the sauce that binds the plate)

A perfect waakye plate usually needs one main sauce, plus optional shito on the side.

A) Waakye stew (the classic red sauce)

Quick version: fry onions in oil → add tomato paste → add blended tomatoes/pepper → simmer until thick, glossy, and not raw.
What it does: makes the plate juicy, ties rice + spaghetti together.

B) Shito (the power spoon)

Best use: on the side, so everyone controls heat.
What it does: smoke + heat + umami, instantly upgrades plain bites.

C) Pepper/onion mix (fresh bite)

Chopped onions + pepper + pinch of salt (optional splash of vinegar).
What it does: cuts heaviness, makes every mouthful pop.

Step 3: The toppings bible (what each one adds + how to use it)

1) Shito

Adds: smoky heat, deep umami
How to use: 1–2 teaspoons on the side; add more as you eat
Pro tip: a little goes far—too much can overpower the stew

2) Gari

Adds: crunch, light sourness, “dry-to-perfect” balance
How to use: sprinkle last so it stays crisp
Pro tip: put gari on one side of the plate, not buried under stew

3) Wele (cow skin)

Adds: chewy texture + “street food” authenticity
Best method: boil until tender with onion/ginger/garlic + salt, then toss in stew or lightly fry before serving
Pro tip: wele is best when it’s tender, not rubbery—give it time

4) Egg

Adds: richness, protein, “calms” pepper
How to use: boiled egg halves (or a fried egg if you’re feeling fancy)
Pro tip: salt the egg lightly—small detail, big difference

5) Spaghetti

Adds: volume, structure, sauce-carrying power
How to serve: plain boiled spaghetti topped with waakye stew (or lightly tossed in stew)
Pro tip: don’t overcook—soft spaghetti turns the whole plate mushy

6) Salad (cabbage/carrot/onion)

Adds: crunch + freshness
How to serve: small mound on the side
Pro tip: keep it lightly dressed (or undressed) so it doesn’t water the plate

7) Protein toppings (choose 1–2)

• Fish (fried or grilled): clean, satisfying, pairs perfectly with shito

• Beef / goat / chicken stew pieces: hearty, “full plate” energy

• Gizzard: chewy and bold—great with extra pepper
  Pro tip: if your protein is dry, it MUST meet stew or shito.

8) Extras people love

• Avocado: creamy cooling for spicy plates

• Fried plantain (if available): sweet contrast

• Kpakpo shito/green pepper sauce: bright heat alternative to dark shito

Step 4: Build the perfect plate (layering matters)

1. Waakye base first (spread it so it’s not a mountain)

2. Spaghetti next (one side of the plate)

3. Waakye stew over spaghetti (and a little over rice)

4. Add proteins (wele + fish/meat)

5. Add fresh (salad + onions/pepper)

6. Finish with gari (last!)

7. Shito on the side (control the heat as you eat)

Rule of thumb: every plate needs one “wet” (stew or shito) and one “fresh/crunch” (gari or salad/onion).

8 “perfect plate” combos (copy these)

1. The Classic Vendor Plate
   Waakye + spaghetti + stew + wele + egg + gari + shito

2. The Spicy-Head Plate
   Waakye + stew + extra shito + pepper/onion mix + fish + gari

3. The Balanced Plate
   Waakye + stew + egg + salad + avocado + small shito

4. The Budget Plate
   Waakye + stew + egg + gari + pepper/onion (skip meat, still satisfying)

5. The Protein Plate
   Waakye (1:1 ratio) + wele + fish + egg + stew (light gari)

6. The Crunch Plate
   Waakye + salad + extra gari + onions + moderate stew + small shito

7. The “No-Mess” Takeaway Plate
   Waakye + spaghetti tossed in stew + egg + wele (gari packed separately)

8. The Mild Plate
   Waakye + stew (no pepper) + egg + avocado + salad (shito optional)

Common mistakes (and quick fixes)

• Plate tastes dry: add more stew OR a teaspoon of shito (don’t suffer)

• Everything is mushy: spaghetti overcooked or too much stew mixed in—keep toppings on the side, layer instead

• Too spicy: egg + avocado + extra waakye (and keep shito separate next time)

• Too oily/heavy: add salad/onion + a squeeze of lime/vinegar to brighten