Banku is a staple from Ghana made from partially-fermented ground maize and grated Cassava.
The recipe below and method described is how my cousin (Abbadish.blogspot.com) prepared it. The photos are the results of the wonderful meal she prepared while I was visiting her.
- 1 cup grated or blended Cassava/Yuca
- 3 cups of Corn Flour or Ground Maize
In place of the Corn Flour and Cassava you could opt for the Banku Mix found in most African Stores
- Combine the cornflour and grated cassava with just enough warm water to dampen and mix well.
- Cover the container with a clean cloth and allow to stand in a warm place for 2 to 3 days. (In cooler climates it may take up to 4 days to ferment.) When properly fermented the mix should have a slightly sour aroma (rather like that of rising bread).
- Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened.
- Bring 8 cups of water to boil in a pot.
- Slowly add the fermented dough to this and cook on a low simmer for 20 minutes or more, stirring constantly and vigourously. The banku will become thick and stiff.
- When ready, form the banku into serving-sized balls (AbbaDish used cling film to wrap the balls so you can preserve some for later)
She serve hers with her version of Okro Soup. It is the same as the recipe I already have posted but the meat was different. She had smoked turkey legs incorporated, as well as jute leaves. I remember my gran always putting some leaves in her soup that she grabbed from our yard but I had no idea it’s name or if I could find it here in the US. I believe jute leaves was one of the many herbs.