Banku and Grilled Tilapia
Fermented corn and cassava dough formed into smooth dumplings, served with whole grilled tilapia, shito and fresh pepper sauce — a quintessential Ghanaian coastal meal.
About This Recipe
Banku and grilled tilapia is one of Ghana's greatest culinary combinations: banku — a smooth, slightly sour, cooked paste of fermented corn and cassava dough — is served alongside a whole tilapia that has been marinated in spices and grilled over charcoal until the skin is crispy and the flesh is fragrant and smoky. The meal is completed with fresh pepper sauce (raw tomato, onion and chilli) and shito (black chilli sauce). Eating banku requires dexterity — a piece is pinched off, rolled into a ball and used to scoop up the fish and sauce — and the slight sourness of the banku perfectly balances the rich, smoky fish. This is coastal Ghanaian food at its most elemental.
Ingredients
Serves 4
- 400 gfermented corn dough(or cornmeal as substitute)
- 100 gfermented cassava dough (agbelima)(or extra cornmeal)
- 400 mlwater
- 1 teaspoonsalt
- 4 wholetilapia(cleaned and scored)
- 2 tablespoonsvegetable oil
- 1 teaspoonsalt(for fish)
- 1 teaspooncayenne pepper
- 4 mediumtomatoes(for pepper sauce)
- 1scotch bonnet
- 1 mediumonion(for pepper sauce)
- 2 tablespoonsshito(to serve)
Instructions
- 1
Make the banku
Combine fermented corn and cassava dough with water. Cook in a pot over medium heat, stirring constantly with a wooden spoon, for 20–30 minutes until thick, smooth and pulling away from the sides. The stirring is hard work — don't stop. Season with salt. Form into smooth balls with wet hands.
Constant vigorous stirring is essential — banku that is not stirred enough becomes lumpy.
- 2
Marinate and grill the tilapia
Score the fish deeply. Season all over with salt and cayenne. Brush with oil. Grill over charcoal or under a hot oven grill for 8–10 minutes per side until the skin is crispy and the fish is cooked through.
- 3
Make pepper sauce
Blend tomatoes, scotch bonnet and onion to a rough sauce. Season with salt. This is served raw as a condiment.
- 4
Serve
Place one or two banku balls on a plate alongside a whole grilled tilapia. Add fresh pepper sauce and shito on the side.
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Pro Tips
- →
Fermented corn dough is available in Ghanaian stores — ask for 'corn dough' or 'fante fante'. Regular cornmeal gives a less sour but workable substitute.
- →
Charcoal grilling is traditional and gives the best flavour — an oven grill at maximum heat is a good alternative.
- →
Banku must be worked vigorously over heat — it is a dish that requires physical effort.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Omo tuo (rice balls) can replace banku for a softer, milder dumpling.
- •
Whole fried tilapia can replace grilled for a different texture.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Banku balls keep refrigerated for 2 days. Reheat by simmering briefly in water. Cook fish fresh.
History & Origin
Banku is one of Ghana's most ancient staple foods, eaten along the coastline by the Fante and Ewe peoples for centuries. The fermentation of corn dough was originally a preservation technique in a pre-refrigeration era, and the slightly sour flavour became embedded in Ghanaian culinary culture. Pairing banku with grilled tilapia from the coastal rivers and estuaries is the defining meal of coastal Ghana, eaten with hands in the traditional style.
Frequently Asked Questions
What can I substitute for fermented corn dough?
Fine cornmeal (polenta) cooked in water with a tablespoon of natural yoghurt or lemon juice approximates the texture and slight sourness of banku. The result is less authentic but very edible.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving (520g / 18.3 oz) · 4 servings total
Time Summary
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