Banku is a traditional Ghanaian dish made from fermented maize and cassava dough.
The banku mixture is boiled in water until it has a smooth, white paste-like appearance before being kneaded into a dough. This process is repeated until the dough is evenly cooked.
Banku is similar to Fufu which is made from plantain and cassava but is eaten in a similar fashion.
Origin & Cultural Significance
This dish is a staple in many parts of Ghana and is usually served with soup, stew, or sauce made from vegetables, meat or fish. Banku has a distinctive sour taste and a slightly sticky texture that makes it ideal for dipping or scooping.
The origins of banku are not clear, but it is believed to have been introduced to Ghana by the Ewe people who migrated from what is now Togo and Benin.
Over time, banku has become a popular dish in many parts of Ghana and is now considered a national dish.
- Cornmeal - 2 cups
- Cassava dough - 2 cups
- Water - 8 cups
- Salt - to taste
- In a large bowl, mix the cornmeal and cassava dough together until well combined.
- Add 2 cups of water to the mixture and stir well.
- Cover the bowl with a clean cloth and let it sit for 2-3 days to ferment. The mixture will become slightly sour and bubbly.
- After fermentation, add 2 cups of water to the mixture and stir well. Use your hands to knead the dough until it becomes smooth and elastic.
- In a large pot, bring 4 cups of water to a boil. Reduce the heat to medium and gradually add the dough to the pot, stirring constantly to prevent lumps from forming.
- Continue stirring the mixture for about 20-30 minutes or until it thickens and becomes smooth and glossy.
- Add salt to taste and stir well.
- Remove the pot from the heat and use a wooden spoon to beat the mixture vigorously until it becomes fluffy and elastic.
- Serve the banku hot with soup, stew, or sauce.
Amount Per Serving: Calories: 558Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 427mgCarbohydrates: 96gFiber: 6gSugar: 1gProtein: 7g