Banku is a traditional Ghanaian dish made from fermented corn and cassava dough. It is typically served with a variety of soups, stews, or sauces. Here's a recipe for cooking banku:
Ingredients:
2 cups fermented corn dough (store-bought or homemade)
1 cup grated cassava (optional, for added texture)
Water
Salt (to taste)
Instructions:
In a large pot, bring about 6 cups of water to a boil.
In a separate bowl, combine the fermented corn dough and grated cassava (if using). Mix well.
Gradually add water to the corn and cassava mixture, stirring continuously, until you achieve a smooth and thick consistency. The amount of water needed may vary, but start with about 2 cups of water.
Transfer the mixture into the boiling water and stir well to combine. It should have a consistency similar to a thick porridge.
Reduce the heat to low and cover the pot. Allow the mixture to cook for about 15-20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
After 15-20 minutes, remove the lid and continue cooking for an additional 10-15 minutes, stirring frequently. This will help thicken the banku and ensure it is fully cooked.
Add more water if necessary, while stirring, to achieve the desired consistency. Banku should be soft and smooth but still hold its shape.
Taste the banku and season with salt to your preference.
Once cooked, remove the pot from the heat and let the banku cool slightly before serving.
Traditionally, banku is served by shaping it into small balls or portions using wet hands. It is then served alongside a soup, stew, or sauce of your choice, such as groundnut soup, okra soup, or palm nut soup.
Enjoy your banku with your preferred accompaniment!
Note: Fermented corn dough is a crucial ingredient in making banku. It is typically prepared by soaking cornmeal in water and allowing it to ferment for a few days until it develops a sour taste and a slightly tangy aroma. If you don't have access to fermented corn dough, it may be challenging to make authentic banku.