Banku is a dumpling kind of food made from fermented corn dough and cassava dough.

It has a sour taste due to the fermentation of the dough.  Banku is popularly served with okro stew but can be paired with a range of Ghanaian stews and soups.

Ghanaian Banku

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Ingredients

  

• 500 g Cassava Dough
• 500 g Corn Dough
• 750 ml Water
• Boiling water

Instructions

 

• Add the corn dough and cassava dough into a bowl. Using the finger tips, break up any large lumps and mix together.
• Add about 750ml or just enough water to mix the dough into a thick fluid consistency.
• If you get too heavy handed with the water, let the mixture sit for a couple of minutes. The dough will settle at the bottom. You can then strain off excess water
• Sieve the mixture to remove excess chaff.
• Add a pinch of salt and start to cook the mixture on the hob.
• Gently stir the mixture in a clockwise direction ensuring that as the mixture starts to thicken up, it is evenly distributed into the mixture. Continue this action till the mixture has entirely thickened up.
• Add a bit of boiling water to the bank, cover the pot, lower the heat and let it steam for about 5 minutes
• Stir the banku, mixing well and pressing the banku on the side of the pot as you stir. Check video illustration.
• Once the banku changes, color to off white and it doesn’t have a raw taste, then the banku is cooked.
• Dish out the banku as shown in video