Ghanaian Banku

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

  • 500 g Cassava Dough
  • 500 g Corn Dough
  • 750 ml Water
  • Boiling water
  1. Add the corn dough and cassava dough into a bowl. Using the finger tips, break up any large lumps and mix together.

  2. Add about 750ml or just enough water to mix the dough into a thick fluid consistency.

  3. 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

  4. Sieve the mixture to remove excess chaff.

  5. Add a pinch of salt and start to cook the mixture on the hob.

  6. 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.

  7. Add a bit of boiling water to the bank, cover the pot, lower the heat and let it steam for about 5 minutes

  8. Stir the banku, mixing well and pressing the banku on the side of the pot as you stir. Check video illustration.

  9. Once the banku changes, color to off white and it doesn’t have a raw taste, then the banku is cooked.

  10. Dish out the banku as shown in video