Ghanaian Banku Recipe | Video

Banku is a dumpling kind of delicacy made from corn-dough and cassava-dough.

It is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste.

It has a sour taste due to the fermentation of the dough. Banku is popularly served with okro stew but can be paired with a range of stews and soups. It is also paired with grilled fish, fresh salsa-like shito, and shitor din (black pepper sauce).

Banku is found throughout Ghana and is one of the staple foods enjoyed by all tribes in the country although it is mostly associated with the Ewe people of Ghana.

Looking for a new recipe to try, then this Banku recipe is perfect.

Ingredients

500g Cassava Dough
500g Corn Dough
750ml Water
Boiling water

Preparations

1. Add the corn dough and cassava dough into a bowl. Using your fingertips, break up any large lumps and mix together.

2. Add about 750ml or just enough water to mix the dough into a thick fluid consistency. If you get too heavy-handed with the water, let the mixture sit for a couple of minutes. The dough will settle at the bottom. You can then strain off excess water.

3. Sieve the mixture to remove excess chuff.

4. Add a pinch of salt and start to cook the mixture on the hob.

5. Gently stir the mixture in a clockwise direction ensuring that as the mixture starts to thicken up, it is evenly distributed into the mixture. Continue this action till the mixture has entirely thickened up.

6. Add a bit of boiling water to the Banku, cover the pot, lower the heat and let it steam for about 5 minutes.

7. Stir the Banku, mixing well and pressing the Banku on the side of the pot as you stir. Check video illustration.

8. Once the Banku changes colour to off-white and it doesn’t have a raw taste, then the Banku is cooked.

9. Enjoy with any soup of your choice.

The video below can also help you prepare the best Banku mix.