Banku recipe: Time for a tasty meal,Learn how to cook this tasty and simple Ghanian food

 

 

 

This is a slightly sour Ghanaian meal prepared with cassava dough and fermented corn. It’s a favorite among the people living in the southern region of Ghana (Ewe tribe, Ga tribe, and the Fante tribe). Nevertheless, it’s still a popular African food among other tribes in Ghana.

 To ferment the corn, mix your corn flour with water and cover it with a piece of clothing. Place it in a warm temperature for two days, in the cold season; you might have to leave it for more days. Once it has a slight sourness but no smell, then your fermented corn is ready.

 

Ingredients and requirements:

 

• Water
• Saucepan
• 2 cups of fermented corn dough
• One grated tuber of cassava
• Cooking oil
• 1 cup of chopped onion
• 1 cup of scotch bonnets
• One chopped tomato
• Four chopped garlic
• 1 Maggi cube
• Salt and pepper
• One whole tilapia fish
  

  Direction:

   

  1. Mix your grated cassava and fermented corn with water until it’s thick.
  2. Heat the mixture until it boils. To ascertain if your Banku is done, put a bit of Banku in water. If it doesn’t dissolve, then it’s ready.
  3. Roll the Banku into fist-sized balls. Now wrap it tightly in rubber or nylon, then place it in a warmer to keep it warm and fresh.  

     Preparing the stew with tilapia fish

     Directions:

     1. Broil the tilapia
     2. Use a food processor or blender to blend the onions and scotch bonnets
     3. Add the tomatoes and blend again
     4. Pour cooking oil into a saucepan and turn up the heat to medium-high.
     5. Pour the mixture in the blender/food processor into the saucepan
     6. Sprinkle the Maggie cubes into the mix.
     7. Reduce the heat to a simmer then add salt to taste.
     8. Stir the mixture. Then cover the saucepan. Let it cook till all the tomato juice has cooked out. When the stew is thick, it’s now ready.
     9. Unwrap the Banku on one side of the plate. On the other side, place the fish and stew.