(For all ingredients, please use organic versions if available)

Waakye
Rice
Beans
Waakye leaves (millet leaves)
Sea salt
Shito
Vegetable oil
Dried pepper
Onions
Tomatoes
Ginger
Rosemary
Garlic
Minced soy protein
Salt
Lettuce

1. Cook the beans ahead.
2. Cook the macaroni ahead.
3. When the beans are a little bit softer, add in the millet leaves.
4. After 10 minute, remove the millet leaves, and then add in the rice.
5. Add in a little salt to the rice. Stir and let it cook for about 30 minutes. Stir once a while.
6. Add some water into the rice. Reduce the heat and let it cook.
7. Meanwhile, slice the onions, add in the sliced onions into the oil and fry the onions until it dries up. Stir once a while.
8. Cut the cabbage, the tomatoes, the lettuce, the cucumber and the onions for the salad.
9. Half cook the carrots.
10. When the onions already dry up, add in all the tomato paste, stir well and let it cook for about 20 - 30 minutes.
11. Add only a little water.
12. Add in a little salt to taste.
13. Add in the soy powder for about 3 spoons.
14. Mix well and let it simmer.
15. Add in the minced soy and stir well.
16. Let it simmer until the color becomes dark.
17. For the salad, half cook the cabbage and then mix all the vegetable in a bowl.
18. For serving, put the waakye on a plate with the stew and with the shito to it.
19. Add in the salad on the side.
20. Add in the macaroni on the side.
21. Ready to be served.