Authentic Banku and Grilled Tilapia

Ingredients

• 2 cups Fermented corn dough
• 1 cup Cassava dough
• 2 pieces Large Tilapia fish (scaled and gutted)
• 2 tablespoons Ginger and garlic paste
• 5 pieces Scotch bonnet peppers (Kpakpo shito)
• 1 piece Large white onion
• 3 tablespoons Vegetable oil
• 1.5 teaspoons Salt
• 1 teaspoon Bouillon powder
• 2 pieces Fresh tomatoes

Instructions

1. 1

   Clean the tilapia and make deep diagonal cuts on both sides, then marinate with ginger-garlic paste, salt, and bouillon for at least 30 minutes.

2. 2

   Mix the corn dough and cassava dough in a pot with 2 cups of water and a pinch of salt until smooth and lump-free.

3. 3

   Place the pot on medium heat and stir continuously with a wooden spatula (banku ta) until the mixture thickens into a heavy paste.

4. 4

   Apply pressure while stirring (kneading) the dough against the sides of the pot for 15-20 minutes until the banku is cooked through and turns slightly translucent.

5. 5

   Grill the marinated tilapia over medium charcoal heat or in an oven at 200°C for 15 minutes per side, brushing with oil occasionally.

6. 6

   Prepare the 'raw pepper' sauce by grinding the scotch bonnet peppers, half an onion, and tomatoes in an earthenware bowl (asanka) with salt.

7. 7

   Shape the cooked banku into smooth balls using a wet bowl and serve hot alongside the grilled fish and fresh pepper sauce.

8. 8

   Garnish with sliced onions and green peppers for an authentic presentation.