Banku and Grilled Tilapia
Tangy fermented corn dough, smoky fish and a raw pepper sauce with real heat.
- Total time
- 1 hr
- Serves
- 4
- Level
- Takes patience
Banku is a smooth, slightly sour dough made from fermented corn and cassava dough. Paired with grilled tilapia and a fresh pepper sauce, it is a coastal Ghana favourite. The stirring takes muscle, but the result is worth it.
Ingredients
Banku
- 2 cups fermented corn dough
- 1 cup cassava dough (or 1/2 cup cassava flour)
- 1/2 tsp salt
- 3 cups water
Tilapia
- 2 whole tilapia, cleaned and scored
- 1 onion, 1 inch ginger, 3 cloves garlic, blended
- 1 tsp salt and 1 stock cube
- 2 tbsp oil
Pepper sauce
- 4 ripe tomatoes
- 1 onion
- 4 to 6 fresh red chillies or scotch bonnets
- 1/2 tsp salt
- Shito, optional
Method
- 01
Rub the tilapia inside and out with the blended onion, ginger, garlic, salt and stock cube. Marinate 30 minutes.
- 02
Brush with oil. Grill or bake at 220C for 10 to 12 minutes per side until the skin is crisp.
- 03
Make the sauce: roughly blend the chillies, tomatoes and onion, or grind in a mortar. Season with salt and serve raw.
- 04
Mix the corn and cassava dough with the salt and 3 cups cold water until smooth. Strain any lumps.
- 05
Cook on medium heat, stirring constantly with a strong wooden spoon, for 10 minutes until it thickens.
- 06
Cover and cook on low for 10 minutes. Add a splash of water, then stir and press the dough against the pot to smooth it out for another 10 minutes.
- 07
Shape into balls with a wet bowl, wrap in plastic or banana leaf, and serve with the fish and pepper sauce.
Kitchen tips
- Fermentation matters. Corn dough that has sat 2 to 3 days gives the signature tang.
- Keep stirring so the dough stays smooth. Lumps are the enemy.
- Score the fish deeply so the marinade reaches the bone.
Cooking abroad?
Ready-made banku flour is sold in African stores. It skips fermentation, and a spoonful of plain yoghurt brings back the tang.
