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Banku
Created by: Howcan Team
Ingredients
- 2 cups of fermented corn dough
- 1 cup of fermented cassava dough
- 1 teaspoon of salt
- 2 cups of water
Instructions
- In a large pot, bring 2 cups of water to a boil.
- Gradually add 2 cups of fermented corn dough and 1 cup of fermented cassava dough to the boiling water, stirring continuously to prevent lumps from forming.
- Reduce the heat to low and continue to stir the mixture for 10-15 minutes until it thickens and pulls away from the sides of the pot.
- Add 1 teaspoon of salt and continue to stir for an additional 5 minutes until the mixture is smooth and well combined.
- Remove the pot from the heat and allow the banku to cool slightly before shaping it into smooth balls or loaves using wet hands for easier handling.
- Serve the banku with your choice of soup or stew and enjoy!
Banku is a traditional Ghanaian dish made from fermented corn and cassava dough. This staple food has been a part of Ghanaian cuisine for centuries, with its origins dating back to the Ga people of the Greater Accra Region. The dough is mixed with water and cooked to a smooth, stretchy consistency. It is often served with spicy soups, stews, or grilled fish. Many Ghanaian chefs and restaurants take pride in perfecting the art of making banku, with some popular spots in Accra and Kumasi known for serving the best versions of this dish. The key to a delicious banku lies in the fermentation process and the skillful preparation by experienced hands. For an alternative method, some people use only corn dough instead of a combination of corn and cassava. Today, banku remains a beloved dish in Ghana and is enjoyed by locals and visitors alike.
50 min
4 servings
300 per serving calories
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