Ingredients:
For Waakye
2cups - Black Eye Beans
3cups - Rice
2tbsp - Coconut Oil
Salt - tt
1/4tsp - Baking Soda (Optional)
4-6 - Millet/Waakye Leaves

Side Dishes
Spaghetti
Shito
Salad

STEPS:

Combine all meats in a pot and add smoothly blended combinations of (half onion, coriander seed, dry Rose Mary, black and white pepper, aniseed, half Tbsp of curry, half table of all purpose seasoning, dry red chili flakes, garlic, and one thumb size ginger,).
Reserve 2 tablespoons of blend to marinate fish. Rinse blender with half cup of water and add to meat and cook for 35 minutes or until tender.
Blend rest of ginger and onions to begin base of Waakye stew. Also remove seeds of tomatoes and cook till tender and reduced and then blend to achieve tomato sauce consistency.
When meats are tender, separate boneless beef, goat, and oxtail, and fry till brown and caramelized. Set aside. Dredge marinated fish in flour and fry till crispy, and set aside.
In the same oil, on medium heat, fresh rosemary, rest of curry powder, and 2 remaining habanero chilis. Fry for 1 minutes, and add tomato paste stirring constantly, and fry till dark burgundy color is reached, which may take 10 minutes. Then add onion and ginger blend, Stir to combine, and place lid on pot, and fry for 15 minutes on medium heat, till oil begins resurfacing.
Add tomato sauce and stir to combine. Cook five minutes on low heat with lid on. Add tripe, cow foot, Hyde, and broth to the pot and stir. Cook for 2 minutes and then add fried meats and stir. Cook on low heat for 10 minutes with lid on and till oil resurfaces. Turn heat off and allow to cool and skim of oil. Add hard boiled eggs, and fried fish prior to serving.

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