Authentic Banku and Grilled Tilapia
A classic Ghanaian staple featuring fermented corn and cassava dough served with spicy, seasoned grilled fish and fresh pepper sauce.
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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 1/2 teaspoons Salt
- 1 teaspoon Bouillon powder
- 2 pieces Fresh tomatoes
Instructions
- 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
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
Place the pot on medium heat and stir continuously with a wooden spatula (banku ta) until the mixture thickens into a heavy paste.
- 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
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
Prepare the 'raw pepper' sauce by grinding the scotch bonnet peppers, half an onion, and tomatoes in an earthenware bowl (asanka) with salt.
- 7
Shape the cooked banku into smooth balls using a wet bowl and serve hot alongside the grilled fish and fresh pepper sauce.
- 8
Garnish with sliced onions and green peppers for an authentic presentation.
Nutrition per Serving
650
Calories
45g
Protein
85g
Carbs
18g
Fat
6g
Fiber
4g
Sugar
850mg
Sodium
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