Banku

Banku is a popular Ghanaian dish made from fermented corn and cassava dough, cooked into a smooth, slightly sour dough-like consistency. It’s typically served with soups, stews, or pepper sauce and fried fish. Here’s a step-by-step guide to making authentic Banku.


Ingredients:

  • Corn dough: 2 cups (homemade or store-bought)
  • Cassava dough: 1 cup (homemade or store-bought)
  • Water: 3-4 cups (more if needed to adjust consistency)
  • Salt: to taste (about 1-2 teaspoons)

Notes on Ingredients:

  • Corn Dough: Corn dough is made from fermented corn kernels that are soaked, ground, and then allowed to ferment for a few days. You can purchase it at African grocery stores or prepare it by soaking dried corn for a few days, then grinding and fermenting.
  • Cassava Dough: Cassava dough is made from fermented cassava (yuca), which is peeled, soaked, grated, and fermented. This can also be purchased or made at home.

Instructions:

1. Prepare the Dough Mixture:

  • In a large mixing bowl, combine the corn dough and cassava dough. Blend them together until the mixture is smooth and without lumps.
  • Gradually add about 2-3 cups of water to the mixture, stirring constantly. The mixture should be smooth and slightly runny. If it feels too thick, add a bit more water.

2. Set up for Cooking:

  • Use a heavy-bottomed pot (aluminum or cast-iron works well) to prevent burning and to help evenly distribute the heat.
  • Pour the dough mixture into the pot.
  • Place the pot over medium heat.

3. Cook the Mixture:

  • Stir continuously with a sturdy wooden spatula or ladle to prevent lumps from forming and to avoid the mixture from sticking to the bottom.
  • As it begins to heat, the mixture will thicken. Keep stirring to maintain a smooth consistency.
  • Once the mixture becomes very thick, reduce the heat to low.

4. Kneading and Adding Water:

  • After the mixture thickens significantly, add a little water (about ½ cup) around the edges of the pot.
  • Cover the pot and allow it to steam on low heat for about 5-7 minutes. This helps to soften the dough and prevent a raw taste.
  • After steaming, uncover and stir the dough to incorporate the water and to keep it smooth.
  • Repeat this steaming and stirring process about 2-3 times, adding a little water each time as needed until the Banku becomes soft, smooth, and fully cooked.

5. Adjust for Salt and Final Cook:

  • Add salt to taste (start with 1 teaspoon and adjust as needed).
  • Mix thoroughly and let the Banku cook for an additional 5 minutes, stirring regularly.

6. Check for Doneness:

  • Banku is done when it has a smooth, dough-like consistency and no raw floury taste.
  • It should pull away easily from the sides of the pot and feel slightly sticky, soft, and stretchy.

7. Serving:

  • Once ready, scoop the Banku into serving portions using a ladle or a small bowl dipped in water to help shape it into smooth balls.
  • Serve Banku hot with Ghanaian pepper sauce, tomato stew, okra soup, groundnut soup, or fried fish.

Tips:

  • Texture: Achieving the right texture takes practice. If it’s too thick, add more water and cook it a bit longer. If too thin, keep cooking until it thickens.
  • Fermentation: The slightly sour taste of Banku comes from fermentation. If you prefer a milder flavor, reduce the fermentation time of the doughs or buy dough with a lighter fermentation.

Enjoy your homemade Banku with any Ghanaian side of your choice for an authentic experience!


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