Traditional Ghanaian Banku Recipe

Ingredients

  • 2 cups of Corn Dough
  • 1 cup of Cassava Dough
  • 1 teaspoon of Salt
  • 3 cups of Water

Steps and instructions

  1. Combine the corn dough and cassava dough in a large mixing bowl.
  2. Add 1 cup of water to the dough and mix thoroughly until it forms a smooth paste.
  3. Put the remaining 2 cups of water in a pot and bring to a boil on medium heat.
  4. Gradually add the dough paste to the boiling water, stirring constantly to prevent lumps from forming.
  5. Reduce heat to low and cover the pot. Let it simmer for about 20 minutes, stirring frequently to prevent sticking.
  6. Add the salt and stir well. Cover the pot again and let it cook for another 10 minutes, stirring occasionally.
  7. Check the consistency of the Banku. If it is too hard, add a little water and stir. If it is too soft, let it cook for a bit longer.
  8. Once the Banku is cooked to your desired consistency, turn off the heat and let it cool before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine the corn and cassava dough.
  • Pot - A cooking pot to boil the water and cook the Banku.
  • Stirring Spoon - A spoon or spatula to mix and stir the dough and Banku during cooking.

Recipe variations

  • Use millet flour instead of corn and cassava dough for a gluten-free option.
  • Add chopped onions, tomatoes, and peppers to the dough for a flavorful twist.
  • Try using plantain flour instead of cassava dough for a different taste and texture.
  • Add grated coconut or coconut milk to the dough for a subtle coconut flavor.
  • Make a seafood version by serving Banku with grilled fish or shrimp.
  • Opt for a vegetarian option by serving Banku with a vegetable stew or sauce.
  • Experiment with different spices such as curry powder or ginger for a unique flavor profile.
  • Add chopped herbs like cilantro or parsley to the dough for added freshness.

Recipe overview

Banku is a traditional Ghanaian dish, loved for its unique texture and taste. It is a staple food made from a mixture of fermented corn and cassava dough. The result is a smooth, slightly sour, elastic-like ball that is served with soup, stew, or a spicy pepper sauce, and often paired with tilapia. Preparing Banku can seem daunting, but with this step-by-step guide, you'll be able to make your very own delicious Banku at home. Expect about 40 minutes of cooking time, and a deliciously rewarding result. Enjoy the process, and most importantly, your meal!

Common questions

  1. Can I use only corn dough or cassava dough?
    Yes, you can make Banku using either corn dough or cassava dough alone, but the traditional recipe calls for a combination of both.
  2. What is the purpose of adding salt to the dough?
    The salt enhances the flavor of the Banku.
  3. How do I know when the Banku is cooked?
    The Banku is cooked when it becomes thick and sticky, and it easily pulls away from the sides of the pot as you stir.
  4. Can I reheat leftover Banku?
    Yes, you can reheat leftover Banku by steaming or microwaving it. However, it may become slightly drier upon reheating.
  5. What can I serve with Banku?
    Banku is commonly served with a variety of soups and stews, such as groundnut soup, palm nut soup, or okra soup.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the corn and cassava dough.
  • Pot - A cooking pot for boiling the water and cooking the Banku.
  • Stirring Spoon - A long-handled spoon for stirring the dough and Banku.
  • Cover - A lid or cover for the pot to simmer the Banku.
  • Water Jug - A container to hold water for adding to the dough and adjusting the consistency of the Banku.

Origin stories

Banku is a staple food enjoyed in many West African countries, especially Ghana. It is a symbol of shared cultural identity among various ethnic communities in the region, and it often graces the table during festive occasions and celebrations. The process of making Banku involves fermentation, a traditional food preparation method that not only preserves the food but also enriches it with probiotics. This fermentation process gives Banku its distinctive sour taste, which is complemented by the heat of the traditional pepper sauce it is often served with. It's not uncommon to see locals enjoying Banku with their fingers, a testament to the food's cultural significance and the sense of community it fosters.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.