Banku
 Balls of Banku | |
| Course | Pepper, Stew, Soup |
|---|---|
| Place of origin | Ghana |
| Region or state | Volta Region |
| Creator | Ewe |
| Serving temperature | Hot |
| Main ingredients | Corn dough, cassava dough, salt and water |
 Cookbook: Banku  Media: Banku | |
Banku is a Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish consistent paste.[1][2] Served with soup, stew or a pepper sauce with fish.[3] It is mostly preferred by the people of the Southern Regions of Ghana; the Ewe tribe of the Volta Region, the Fante and the Ga tribe but also eaten across the other regions in Ghana. Banku is found throughout Ghana, and is one of the staple foods enjoyed by all tribes in the country.[1][2][4]
Preparation
- Mix corn dough in water and knead.
- Add cassava dough and finely mix.
- Sieve the mixture to remove chaff.
- Put on fire and gently stir mixture.
- Stir harder when it thickens to avoid lumps.
- Mould into a ball when achieved a fine paste like substance.
Gallery
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Grilled tilapia with Banku
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Banku with Okro stew and crab
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Banku with Fried Fish and Hot Pepper
See also
References
- 1 2 Haard, N.F. (1999). Fermented Cereals: A Global Perspective. FAO agricultural services bulletin. Food and Agriculture Organization of the United Nations. p. 37. ISBN 978-92-5-104296-0.
- 1 2 Briggs, P.; Rushton, K. (2007). Ghana: The Bradt Travel Guide. Bradt Guides. Bradt Travel Guides. p. 73. ISBN 978-1-84162-205-7.
- ↑ "Banku". Retrieved 14 February 2015.
- ↑ "Banku". http://ifood.tv/. Future Today Inc. Retrieved 14 February 2015. External link in
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External links
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Wikimedia Commons has media related to Banku. |
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