GHANAIAN BANKU

Banku is a mixture of fermented corn and cassava dough. It is usually cooked in hot water until it turns smooth, almost like fufu but slightly different. It is whitish and has a soft, elastic texture. The fermentation gives it a sour taste.

To prepare Banku, all you need is corn flour, cassava dough, salt and water. A mixture of corn and peeled cassava are soaked for a day, then ground into a smooth dough. The dough is then allowed to ferment for 2 to 3 days, at most 4.

After fermentation, you can cook your Banku in salted water. Continuously stir till the dough is thick and smooth, add a little water then leave to boil for a few minutes. Banku is a swallow, so make sure it has such consistency. When it has boiled for a few minutes, you can then stir finally and serve.

Banku can be served with okro, pepper, tomato stew,banga and fish or any soup you desire.