"There will always be people who find the wine too sweet altogether," she says, "so you give them their peach and their knife and fork and let them get on with it.".
Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.
Heat 1 tablespoon of the vegetable oil and add the tofu.Cook over high heat, turning, until browned, 5 minutes.Scrape the tofu onto the platter, keeping it separate from the mushrooms.. Heat 2 tablespoons of vegetable oil in the skillet.
Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.
Add the greens to the platter.
Wipe out the skillet.My Uncle Francis would dash across the red dusty road at dawn with the cock crowing a fanfare to hustle for his breakfast waakye.
Excuse me, his "pre-breakfast."I endured up to three breakfasts before 9 a.m. at my grandmother's house in Kaneshie, by which time it was too hot and I was too fat to move.. Once a delicacy peculiar to the Northern regions, Waakye has become, contrary to popular Western belief, much more of a national treasure and every day staple in Ghanaian homes than jollof despite the hype jollof gets.
The dish has certainly captured the imaginations of all Ghanaians with a high visibility in street food from Kumasi to Accra and Cape Coast.Cultures across the country are adopting and adapting the dish with a range of accompaniments.