Ghanaian Banku with Grilled Tilapia
Ghana's fermented corn dough dumplings served with whole grilled tilapia and pepper sauce — a coastal classic.
About This Recipe
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.
Ingredients
Serves 4
- 3 cupsfermented corn dough (or regular corn meal + cassava flour)
- 1 cupcassava flour
- 3 cupswater
- 1 tspsalt
- 4 wholetilapia, cleaned and scored
- 4 clovesgarlic, minced
- 2 tspginger, grated
- 3 piecesscotch bonnet peppers
- 1 largeonion
- 2 tbspvegetable oil
- 1 tspsalt
Instructions
- 1
Make the banku dough
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.
- 2
Cook the banku
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.
- 3
Marinate the tilapia
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.
- 4
Grill the tilapia
Grill over high heat for 5–7 minutes per side until charred and cooked through.
- 5
Make pepper sauce and serve
Blend remaining scotch bonnet with onion, salt, and a little oil for the dipping sauce. Serve grilled fish with banku balls and pepper sauce.
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Pro Tips
- →
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.
Variations
- •
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.
Storage
Banku refrigerates for 3 days. Fish is best eaten fresh.
History & Origin
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.
Frequently Asked Questions
What is fermented corn dough?
Corn meal soaked in water for 1–3 days until it naturally ferments. The fermentation gives banku its distinctive sour taste.
Can I use polenta?
Polenta won't be sour, but makes a workable substitute. Mix 2:1 with cassava flour.
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.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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