Ingredients: Banku Recipe
- Cassava dough
- Corn dough
Preparation: Banku Recipe
- Mix the corn dough and cassava dough together with water in a large pot – use your hand or stirring paddle. Sprinkle little salt and mix until it turns into a watery paste.
- Bring the pot to heat – stir the mixture with stirring paddle or wooden spoon as the pot starts to boil. Continue stirring to prevent turning into lumps. Banku will thicken as stirring and heating continues. Add water to soften your mixture when needed. Cook for about 10-15 minutes.
Ingredients: Tilapia & Sauce
- Fresh whole Tilapia (2 or more, depending on how many serving)
- Hot pepper, Ghanaians use Kpakpo Shito (scotch bonnets)
- Minced garlic and ginger
- 1 large onion, sliced
- Fresh tomato, chopped
- seasoning cubes/power/liquid (Maggi or Knorr)
- Salt and pepper to taste
Tip: special African seasoning cube, and an absolute must-have ingredient, for authentic results.
Preparation: Tilapia & Sauce
- Get the fish ready; remove the scales, wash and clean fish with salt and warm water to get all the slime out. Cut open on the sides and belly.
- Blend the onion, ginger, garlic, and pepper and season together. Use the mixture to rub and dress the fish. Then grill with oven or with firewood (African local way). Turning sides to make sure the fish is well grilled.
- Heat up oil in a sauce/frying pan, stir in the blended mixtures, add peppers, seasoning cubes. Add some salt and pepper to taste. Stir well, cover pot, reduce heat and allow to simmer until your juicy spicy sauce is ready.
Serve your Banku to desired forms (rolls, rolls. It doesn’t matter). Enjoy Banku with your Tilapia and pepper sauce. You can also use boiled or fried yam to eat the sauce and fish.
We also recommend our Fresh Fish Okra Soup Recipe
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