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.
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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 558Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 427mgCarbohydrates: 96gFiber: 6gSugar: 1gProtein: 7g