Waakye

Ingredients

• 1 Tbsp. black peppercorns
• 1 tsp. ground cloves
• ¼ tsp. anise seeds
• ¼ tsp. cumin seeds
• ¼ tsp. dried rosemary
• 3 garlic cloves
• 2 Maggi seasoning cubes, crushed
• 1 medium Spanish onion, coarsely chopped
• One 2-in. piece fresh ginger, peeled and coarsely chopped
• 1 lb. goat stew meat, or beef stew meat, cut into small cubes
• 8 oz. offal, such as oxtail or cow foot or skin, rinsed well and cut into small cubes (optional)
• ⅔ cup vegetable oil
• 2 lb. Roma tomatoes (6–8 medium), cored and coarsely chopped
• 1–2 Scotch bonnets or habaneros (optional)
• 5 garlic cloves
• 4 medium Spanish onions, 3 coarsely chopped, 1 halved and thinly sliced
• Two 2-in. pieces fresh ginger, peeled and coarsely chopped
• ¾ cup tomato paste
• 1 Tbsp. curry powder
• 2 fresh bay leaves
• 2 Maggi seasoning cubes, crushed
• 1 star anise pod
• 2 tsp. anise seeds, divided
• 1 tsp. ground cloves, divided
• 2 Tbsp. dried shrimp powder
• 1 Tbsp. dried fish powder
• 2 tsp. kosher salt
• 2 cups dried red or black-eyed peas, soaked overnight in a few inches of cool water
• 2 garlic cloves, crushed
• 5 dried waakye leaves (millet or sorghum leaves)
• ¼ tsp. baking soda
• 2½ cups jasmine rice, rinsed and draine
• 1 Tbsp. kosher salt
• 3 Tbsp. virgin coconut oil, divided
• 1 cup granulated cassava (garri)

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