Banku is a Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava mix in hot water into a smooth whitish paste served with soup, stew or a pepper sauce with fish. This Banku Mix flour makes the process easier since the flour is ready to cook.
Recipe / Preparation
Click here for recipe
- Banku is prepared by Adding water to the Banku mix and stir into a paste in a pot.
- Put the pot on a stove at medium heat flame and stir with a wooden spoon till it is thick and smooth.
- Cook for 15 to 20 minutes over medium heat. If too dry, add water to achieve the desired consistency.
- Once you are satisfied with the consistency, turn off the fire. Use a ladle to scoop a portion and form banku into a serving sized ball.
- Repeat for the remainder for the banku.
- Banku can be eaten served hot or cool with your favorite sauce (usually ground pepper, shito, and fish...or with okro soup).
- Put the remainder in your fridge and warm up before eating.
Recipe, meals, and how this is usually eaten
- Banku with fried fish and chili sauce
- Banku with soup
- Banku with okro soup or stew
It originated from the GA Adangme people in the greater Accra region of Ghana, but has gained popularity across Ghana. It is now eaten by people of the southern regions of Ghana (the Akans), the Ewe tribe of the Volta region and GA tribe and all other regions in Ghana.
It contains 22g Carbs, 1g fat and 1g protein.