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African

Banku

The soft, tangy Ghanaian staple of fermented maize and cassava dough, stirred over the fire until smooth and glossy, then moulded into a warm ball. Eaten by hand with grilled tilapia, okro stew or a fiery pepper sauce.

Lunch & dinnerVegan
35 min10 prep · 25 cookMedium449 kcalper serving
Banku

Method

  1. Crumble 150 g of fermented maize dough and 50 g of fermented cassava dough into a heavy-based saucepan. Pour over 250 ml of the water and add 0.5 tsp of salt.
  2. Using your fingers or a whisk, mash and work the dough into the water until you have a completely smooth, lump-free batter the consistency of thin porridge. Any lump left now will stay a lump in the finished banku.
  3. Set the pan over medium heat and stir continuously with a flat wooden spatula (banku ta), scraping the base and sides so nothing catches. After 8-10 minutes the batter will thicken, turn from milky to pale and begin to come away from the pan in a mass.

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Per serving

449kcal
11gprotein
79gcarbs
9gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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