Fermented corn and cassava dough cooked into a smooth, tangy dumpling, served with whole grilled tilapia and a fiery pepper sauce.
Ghanaian Banku with Grilled Tilapia and Pepper Sauce is a real, traditional Ghanaian dish. Fermented corn and cassava dough cooked into a smooth, tangy dumpling, served with whole grilled tilapia and a fiery pepper sauce.\n\nBanku is made from a fermented mixture of corn and cassava dough, a traditional preservation and flavor-development technique across coastal Ghana, and it's classically paired with grilled fish given the country's strong coastal fishing culture.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 6
Combine fermented corn dough, cassava dough and water in a heavy pot, and cook over medium heat, stirring vigorously and constantly with a wooden spoon or banku turner, for 20 to 25 minutes until it becomes smooth, thick and stretchy.
Shape the cooked banku into smooth balls using a wet spoon or wet hands, and set aside.
Score the tilapia and rub with oil, ginger and salt.
Grill the tilapia over medium-high heat for about 6 to 8 minutes per side until charred and cooked through.
Simmer the blended tomatoes, scotch bonnets and diced onion in a splash of oil for 15 minutes until thickened into a fiery, chunky sauce.
Serve the banku alongside the grilled tilapia and pepper sauce.
Stir the banku vigorously and continuously while it cooks — this arm-intensive step is what develops its characteristic smooth, elastic texture.
Score the fish before grilling so it cooks evenly and the marinade penetrates the flesh.
Shape the banku with wet hands or a wet spoon to prevent sticking.
Serve with okra stew instead of pepper sauce for a different traditional pairing.
Use a different firm white fish if tilapia isn't available.
Some households add a bit of ground crayfish to the pepper sauce for extra umami.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Banku is made from a fermented mixture of corn and cassava dough, a traditional preservation and flavor-development technique across coastal Ghana, and it's classically paired with grilled fish given the country's strong coastal fishing culture.
African grocery stores sometimes carry pre-fermented dough, fresh or frozen; alternatively, ferment your own by mixing cornmeal and cassava flour with water and letting it sit covered at room temperature for 2 to 3 days.
It needs more vigorous, continuous stirring while cooking — the dough must be worked hard to develop the right smooth, elastic consistency.
Yes, any firm white fish suitable for grilling whole, like red snapper or sea bream, works well as a substitute for tilapia.
Per serving (450g / 15.9 oz) · 6 servings total
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