Ghana's fermented corn dough dumplings served with whole grilled tilapia and pepper sauce — a coastal classic.
Banku with grilled tilapia is one of Ghana's most beloved coastal dishes, particularly in the greater Accra region. Banku is a smooth, slightly sour cooked dough made from fermented corn and cassava, shaped into balls. Paired with a whole tilapia grilled over charcoal with a fragrant pepper-onion marinade and served with a fiery green pepper sauce, it's a complete and deeply satisfying meal.
Serves 4
Mix fermented corn dough with cassava flour and a little water until smooth. If using cornmeal, ferment with water for 2–3 days for sourness.
Bring water to a boil in a large pot. Add the dough and stir continuously over medium heat for 20–25 minutes until thick, smooth, and pulling away from the sides. Wet your hands and shape into balls. Cover and set aside.
Blend garlic, ginger, and half the scotch bonnet with a little water. Rub inside the fish scores and all over. Season with salt. Rest 15 minutes.
Grill over high heat for 5–7 minutes per side until charred and cooked through.
Blend remaining scotch bonnet with onion, salt, and a little oil for the dipping sauce. Serve grilled fish with banku balls and pepper sauce.
True banku uses fermented corn dough for its characteristic sourness.
Scoring the fish deeply allows the marinade to penetrate.
Charcoal grilling gives the authentic flavor.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Serve with kenkey instead of banku
Use other fish (mackerel, red snapper)
Serve with garden egg (eggplant) stew instead of pepper sauce
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Banku refrigerates for 3 days. Fish is best eaten fresh.
Banku is one of Ghana's oldest foods, with fermented corn dough having been consumed along the Ghanaian coast for centuries. The combination with grilled tilapia from the coastal lagoons is particularly associated with the Ga people of greater Accra.
Corn meal soaked in water for 1–3 days until it naturally ferments. The fermentation gives banku its distinctive sour taste.
Polenta won't be sour, but makes a workable substitute. Mix 2:1 with cassava flour.
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.
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.
Per serving · 4 servings total
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