AND (BOTH THE CORN AND CASSAVA DOUGH PREPARATIONS)
What is Banku.
A fermented swallow from Ghana called banku is made of fermented cornmeal and boiled cassava that may or may not have been fermented. Then, the ball is utilized to ingest food, most notably okro soup but also fresh pepper and palm nut soup. Banku has a similar flavor and aroma to sourdough, but it has a softer and more luxurious mouthfeel.
Most Ghanaians refer to the region in southern Ghana known as Ga-Adangbe as the source of what is known as banku. But the Ewe people of Ghana also consume it traditionally; they refer to it as amokple and prepare it in a slightly different way. Please see my blog post on.
Most Ghanaians refer to the region in southern Ghana known as Ga-Adangbe as the source of what is known as banku. But the Ewe people of Ghana also consume it traditionally; they refer to it as amokple and prepare it in a slightly different way. Please see my blog post on for additional information on the variations.
Food from Ghana. It is now a common food that is eaten all around the nation.
Why should you give Banku a try?
Diversity! Fufu or jollof rice are the two foods most commonly mentioned while discussing West African cuisine. In the region, we eat a variety of starchy balls, and banku is quite easy to create.
It is wholesome! Any ingredient’s nutritional profile can be improved via fermentation. Banku cannot be regarded as a probiotic food because it will be heated during preparation, but the fermentation of corn and cassava can help break down sugars and indigestible fibers and increase the amount of nutrients accessible. It gets your digestive system going for you!
I enjoy it! Who doesn’t enjoy a kitchen project, after all? Five days after all the “hard work,” it is good to reap the rewards.
What you’ll require
corn dough and cassava dough
Literally only two items are required.
White corn meal, more particularly! Please refrain from using maize flour such as masa harina. Masa harina cannot be fermented since it has been lye-treated or nixtamalized.
The majority of Ghanaians living abroad eat Indian Head white corn meal. Cornmeal is also available in African markets. Please see my FAQ (click here) for more information on African retailers.
Cassava. Most grocery stores carry cassava, also known as yuca, but you’ll also find it at most Asian, Latin American, and African markets.
Making of Banku
Few banku balls are the result of these instructions. If you wish to, you can raise the amount.
Fermenting
The cassava and cornmeal will be fermented separately.
Remove the cassava’s core and peel the skin. If using a knife makes you uncomfortable, cut on a chopping board and peel with your hands.
Put the cassava in a another bowl and fill it with filtered water. Make sure there is enough water so that the cassava is completely submerged. Along with the corn, this will likewise rest at room temperature for five days.
3 cups of cornmeal and 2.5 cups of water should be combined in a bowl. You want to thoroughly combine the water and cornmeal to create a thick paste that adheres to your hand when squeezed. Please don’t add any more water; the amount needed to hydrate the cornmeal is plenty.
Pack the cornmeal into the bowl so that it is flat, press it down, and then cover it with plastic wrap so that it touches the cornmeal dough. It will stay here for five days at room temperature. Make sure to store it somewhere cold and dry, ideally away from heat and the sun.
Post-Fermentation
The maize should have a soured and sour scent after five days.
Cassava should be taken out of the dish, thoroughly washed, and put in a blender without any more water. Cassava should be blended until it becomes a thick paste.
Scoop out any mold that develops on the corn’s surface. “Mold” is acceptable as long as it is completely removed.
Corn and cassava that have been mixed together. You can either complete this task in a bowl or by placing the corn dough in a blender and blending the ingredients.
The dough can be divided into four or five sections, with the remaining portions being frozen and cooked as needed. Mine freezes best flat in a ziplock bag for me.
Cooking
You can prepare the banku by making a thin porridge in a pot by combining roughly one part dough with enough water. For each cup of dough you use, add 2tsp of salt.
Mix continuously while the saucepan is heated to medium on the stove. The porridge will thicken as it cooks until it comes together.
I advise you to watch the video at this point to learn how to make banku properly. For this, a wooden spoon’s tip is required. “Driving” the banku is the twi term for what you will be doing. Making ensuring there are no lumps is the goal. This will take you around five minutes.
Once the dough has formed a ball, pierce a few holes in it and add 1/2 cup of water to the pot, just enough to cover the holes but not completely submerge the banku. The banku should cook over medium-low heat for about 10 minutes with the pot covered. This will actually cook the banku and alter its color and texture. Allow the banku dough to cook for up to 20 minutes if you double or treble it. The banku will change from being completely white to being translucent and much less grainy.
Once the banku is really lovely and smooth, remove the lid and drive the banku for another five minutes.
It is prepared at this time. Shape a bowl by scooping into it with a wet plastic spoon. I am aware that some people shape it with plastic wrap, but I do not believe that is beneficial or healthy for you.
Before eating, wait for it to cool down a little bit to prevent burning yourself.
Eat with Okro stew, groundnut soup, palmnut soup, light soup, grounded pepper etc
