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Wasa Wasa with Scotch Mango Aioli & Mushrooms

Written by Kinorah Awini 1 May 2022

Wasa Wasa with Scotch Mango Aioli & Mushrooms


For the wasa wasa:

2 cups yam flour

1 tbsp garlic purée

Pinch of salt

½ tsp freshly ground black pepper

50 ml water

1 l water for steaming


For the scotch bonnet mango aioli:

3 yellow scotch bonnets

¼ cup fresh mango purée

4 cloves of garlic

1 cup olive oil

Pinch of salt



For the mushrooms:

1 trumpet mushroom

1 tsp liquid smoke

Pinch of Salt

Olive oil




Nasturtium leaves

Ground cherry


Chard onion



Pour a liter of water in a saucepan on medium heat and bring it to a boil. In a mixing bowl pour the yam flour, black pepper, salt, garlic and water. Use a fork to mix until the texture looks crumbled. Place a splatter guard on the boiling water and transfer the yam flour mixture on it and cover to steam for 15 minutes, stirring occasionally. While the wasa wasa is steaming, blend scotch bonnets, garlic, mango puree, olive oil and salt together until smooth and velvety, then set aside. Cut the trumpet mushrooms into any shape of your choice, season with salt, liquid smoke, olive oil and grill for 5 minutes. Plate and serve.

Wasa wasa is a popular dish in the northern part of Ghana and other west African countries like  Burkina Faso. It is made from dried yam peels which have been ground into flour before steamed into a couscous like texture. It is commonly eaten with a spicy sauce and topped with vegetables, spaghetti, chicken, fish or beef. I recreated this recipe with a twist by adding seasonings, flavors and obviously the plating.

Kinora Awini
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