Banku

Banku (Ghanaian fermented corn and cassava dough)

A staple from the Greater Accra and Volta regions, banku is a smooth, tangy dough made by cooking fermented corn and cassava together and stirring vigorously until it forms a firm, pliable ball. It is traditionally served with okra soup, light pepper sauces, or grilled tilapia and shito.

Prep

20 min

Cook

45 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) fermented corn dough (ablodef), traditional; do not substitute with fresh cornmeal or polenta, as the lactic fermentation gives banku its signature tang
• •250 g (9 oz) fermented cassava dough, cassava must be properly fermented and pressed; raw cassava contains cyanogenic glycosides that must be removed by fermentation, peeling and thorough cooking. Do not shortcut with raw grated cassava.
• •700 ml (3 cups) water, divided, plus extra as needed
• •10 g (2 tsp) fine sea salt, or to taste

Steps

1. 1 If the corn and cassava doughs are stiff, knead each separately in a bowl with a little water until smooth and pliable. The corn dough will absorb more water than the cassava.
2. 2 In a heavy-bottomed pot (a traditional banku pot is thick aluminum), combine the kneaded corn dough, cassava dough, salt and about 450 ml (1 3/4 cups) of the water. Mix with your hands or a wooden spatula into a thick, smooth paste, breaking up any lumps.
3. 3 Place the pot over medium heat and begin cooking, stirring constantly with a wooden spatula or banku stirrer. Gradually pour in the remaining 250 ml (1 cup) of water as the dough thickens, so it stays soft enough to stir.
4. 4 After about 15 minutes, the mixture will start to pull away from the sides of the pot and form a single mass. Reduce the heat to low, cover, and let it steam-cook for 10 minutes so the center cooks through and the cassava is safe to eat.
5. 5 Remove the lid and resume vigorous stirring for another 8 to 10 minutes, folding and turning the dough so it cooks evenly. Add a splash of hot water only if it becomes too stiff to stir; banku should remain slightly soft, not dry.
6. 6 Test for doneness: pinch off a small piece. It should be smooth, pliable, and taste fully cooked through with no raw, starchy bite. The internal temperature should reach at least 95 C / 203 F to ensure the cassava is safe.
7. 7 Wet your hands with cool water (or oil them very lightly) and shape the hot dough into one large smooth ball, or 4 to 6 individual balls. Wrap in a clean cloth or banana leaf to keep soft.
8. 8 Serve hot with okro soup, grilled tilapia, hot pepper sauce (shito or nkrakra), or any well-seasoned Ghanaian stew or soup.