Banku is a traditional Ghanaian dish made from a combination of fermented corn dough and cassava dough. It is a staple food in Ghana and is enjoyed across the country. Banku has a unique texture and flavor resulting from the fermentation process, and it is often served alongside a variety of flavorful soups, stews, and sauces.

Ingredients

  • 1 lb corn dough
  • ¼ lb cassava dough (or up to ½ lb)
  • 1 teaspoon salt
  • 1 cup water (or up to 2 cups)

Instructions

  1. In a pot, mix the corn and cassava dough with water until smooth, start with 1 cup of water then if you notice that it’s still hard, just add more water slowly until smooth.
  2. Stir continuously over high heat.
  3. Depending on how moist the processed dough was at the start, you can add more water so far as the consistency is solid, but not too firm.
  4. Turn down the heat to medium and allow the banku to steam in the pot, surrounded by 2 tablespoons of water. This should take 3 to 5 minutes.
  5. Stir for about 1 minute then turn off the heat.
  6. Add the desired amount into a wet bowl and swirl around until you make a ball.
  7. Serve the banku balls with your favorite dish.