Banku
banku
A fermented maize-and-cassava dough stirred into smooth portions and served with soup, stew, or grilled fish.
About this dish
A fermented maize-and-cassava dough stirred into smooth portions and served with soup, stew, or grilled fish. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Ghanaian banku from prepared maize and cassava dough
- 600 g commercially prepared fermented maize dough
- 200 g commercially prepared edible cassava dough
- 600-800 ml water
- 1/2 tsp salt
Serve
- 1.2 L prepared okro soup
- 1
Use 600 g commercially prepared fermented maize dough; 200 g commercially prepared edible cassava dough; 600-800 ml water and the listed remaining ingredients. Mix both doughs with 600 ml water and salt until smooth. Use prepared food-grade doughs and follow their package storage and preparation directions. Break dough lumps up in starting water and follow labeled preparation directions.
- 2
Cook in a heavy pot over medium heat, stirring constantly until thick. Use a heavy pot, scrape continuously and lower heat if it catches.
- 3
Lower heat and beat firmly with a sturdy wooden spoon. Add boiling water in small amounts as needed, cover briefly and continue stirring in cycles for 20-25 minutes, until smooth and fully cooked according to the product directions. Beat out lumps and add boiling water only in small amounts; smooth texture does not override cassava preparation instructions.
- 4
Serve: 1.2 L prepared okro soup. Shape portions with a wet bowl or scoop and serve with hot okro soup. Cool enough to shape safely, use a wet scoop and serve prepared hot soup separately.
Note
Prepared cassava dough avoids uncertain raw-root processing. Banku is a cooked fermented swallow, not a stuffed dumpling.