Soak your beans in water overnight or for a few hours. After soaked, boil your beans in 1 litre of water until soft (usually 30 minutes).
Wash your waakye leaves thoroughly and add them to the pot. Cook for 5-10 minutes until the water turns red. (You can either remove the leaves now or keep them in the pot. I removed them).
Add your rice to the pot, salt and more water if necessary. Put a lid on the pot and let it cook for 30 minutes on a medium heat or until the rice is soft. Check on the mixture occasionally. You can add more water during cooking if necessary.
Blend your onion, ginger, garlic and green pepper with a splash of water.
Add your oil to a pot on a medium heat and pour in the blended mixture, stirring occasionally for 5 minutes.
Add your tomato puree and stir for 1 minute.
Add your chopped tomatoes along with the spices, stir and leave to cook, stirring occasionally for 15 minutes.
Add your garri to a bowl with water. Crumble in your fingers until the mixture is a crumbly texture.
Add your stew and stir until all the garri is coated.
Preheat your oven to 180*C.
Slice your plantain in half. Coat in ginger, salt and coconut oil.
Place slice(s) on grill tray and cook for 10-15 minutes on each side until brown.
Get yourself a bowl!
Add your salad leaves, sliced tomatoes and red onion (salad).
Add 6 tablespoons of waakye (don't eat the leaves), stew, garri fotor, plantain, boiled egg, cooked spaghetti, shito and avocado.