Spin a swizzle stick or bar spoon between your hands to mix the drink.
1 teaspoon vanilla bean paste.1 1/2 cups powdered sugar, sifted.
Generously grease a 6- to 8-cup Kugelhopf or Bundt pan with butter, and dust lightly with all-purpose flour.. Whisk together almond flour, all-purpose flour, and salt in a medium bowl.Set aside.. Place butter in the bowl of a stand mixer fitted with the paddle attachment.Beat on medium-high speed until pale and creamy, about 3 minutes.
Gradually add 1 cup granulated sugar, beating until light and fluffy, about 4 minutes.Scrape down sides of bowl, and add eggs, 1 at a time, beating until well combined after each addition.
(Batter may look slightly broken; do not overmix.).
Reduce speed to medium-low, and add flour mixture to butter mixture, one-third at a time, beating for 15 seconds after each addition, stopping as necessary to scrape down sides of bowl to ensure all flour is incorporated.. Scoop 1/2 cup batter into a small bowl, and whisk in 2 tablespoons rum.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.
Some prefer more beans to rice, while others love more protein and spicier shito, so each dish of waakye has its own unique characteristics, thanks to the many different accompaniments it's served with.The combinations are simply endless.