Ghanaian Banku with Grilled Tilapia

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. 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. 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. 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. 4

   Grill the tilapia

   Grill over high heat for 5–7 minutes per side until charred and cooked through.

5. 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.

Variations

• •

  Serve with kenkey instead of banku

• •

  Use other fish (mackerel, red snapper)

• •

  Serve with garden egg (eggplant) stew instead of pepper sauce

Storage

Banku refrigerates for 3 days. Fish is best eaten fresh.

Frequently Asked Questions