How to Make Banku-
Banku is a fermented food, and is one of the basic staples – probably the most popular – taken with meals in Ghana. It is actually a kind of “edible utensil” used as a spoon of sorts … you break off small bits of the dough, form the piece into a soft little cup-like shape, then scoop up bite sized morsels of the main dish, and then pop the whole yummy delight in your mouth.
The recipe for How to Make Banku is as follows …
How to Make Banku
- 26 oz. (750g) corn flour or ground maize
- 26 oz. (750g) grated cassava (sometimes called “Yellow Garri”)
- Mix the grated cassava and the corn flour together in a bowl. Add just enough warm water to the mixture to moisten it all, and then blend thoroughly. Using a clean cloth, cover the bowl and let it stand in a warm place to ferment for 2 to 3 days in warm climates, and up to 4 days in cooler climates.
- You should notice a slightly sour aroma when the mix is properly fermented. Some people liken the smell to that of rising bread. When it is properly fermented, knead the dough with your hands. Keep kneading until it is thoroughly mixed and a bit stiff.
- In a cooking pot, bring 2 cups (500ml) of water to boil. Add the fermented dough to this, slowly, and cook let it simmer on low for 20 minutes or more, with constant and vigorous stirring. If it is initially too hard to stir, add more water as needed. It will turn slightly gray and become thick, eventually very stiff. At this point the Banku is ready to form into serving sized balls—about the size of a small fist. Serve with African dishes, soups, stews, fish and meat dishes with sauces also. Any balls not eaten right away can be stored, unrefrigerated, wrapped tightly in cellophane and kept in a closed thermal container.
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