Banku and Tilapia with Peppers Stew is as traditional and favorite dish as it gets in Ghana!
Banku and Tilapia with Peppers Stew Recipe-
- one whole tilapia fish (if you can get it, fresh and whole, great. If not, you can use two tilapia filets)
- 1 tomato, rough chopped
- 1 cup of hot peppers, the Ghanaians use Kpakpo Shito (also called scotch bonnets), so use them if you can
- 1 cup of chopped onion
- 4 large cloves fresh garlic, fine chopped
- 1 Maggi cube (special African seasoning cube, and an absolute must-have ingredient, for authentic results)
- salt and pepper to taste
- Grille or broil your whole tilapia, or tilapia filets.
- Either use a blender or food processor to mash and blend a cup of chopped onions and a cup of hot peppers. (Note: if you really want the true African cooking experience, you can do this using a mortar and pestle).
- Add and stir in the chopped tomatoes and peppers, and blend some more.
- Pour some cooking oil into a sauce pan and bring the heat up to medium high.
- Pour the blended mixture into the sauce pan.
- Crush the Maggi Cube and put it into the cooking mixture. Reduce heat to just a simmer.
- Add some salt and pepper to taste.
- Stir all ingredients together well, cover the pan, and bring the stew to a vigorous simmer, keep cooking until all the juice from the tomatoes is cooked out, and you are left with a very thick, spicy stew.
- Serve your Banku and Tilapia with Peppers Stew as follows:
Place the fish and peppers on one plate, with a fist-sized ball of banku on one side of the side dish, and always provide a bowl of fresh clean water, some hand soap, and a drying linen, because you eat this delightful meal with your hands. The banku is your “edible utensil” – you break off small pieces, mold it into a soft little cup shape, then use that to scoop up the stew or break off a piece of fish, then pop the whole delightful morsel in your mouth. YUMMY!
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