Ga Style Grilled Tilapia With Banku And Shito
A classic Ghanaian coastal delicacy featuring spice-rubbed grilled fish served alongside fermented corn and cassava dough with a savory black pepper sauce.
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Ingredients
- 2 whole fish Large fresh Tilapia
- 500 grams Banku dough (fermented corn and cassava mix)
- 1/2 cup Shito (Ghanaian black pepper sauce)
- 2 tablespoons Ginger and garlic paste
- 2 pieces Scotch bonnet peppers (blended)
- 1 medium Onion (grated)
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt and bouillon powder
- 1 cup Sliced tomatoes and raw onions (for garnish)
Instructions
- 1
Scale and clean the tilapia, making deep diagonal incisions on both sides of the fish.
- 2
Marinate the fish with a mixture of ginger, garlic, blended scotch bonnet, grated onion, salt, and bouillon for at least 30 minutes.
- 3
Mix the banku dough with water in a pot until smooth, then place on medium heat and stir continuously with a wooden spatula (banku ta) until it thickens and becomes elastic.
- 4
Mold the cooked banku into smooth balls and set aside in a warm bowl.
- 5
Preheat your grill to medium-high heat and lightly grease the grates with vegetable oil.
- 6
Place the marinated tilapia on the grill, cooking for 8-10 minutes per side until the skin is charred and the flesh is flaky.
- 7
Baste the fish with remaining marinade and oil during the last few minutes of grilling for extra moisture.
- 8
Serve the hot grilled tilapia with the banku balls, a side of shito, and fresh sliced tomatoes and onions.
Nutrition per Serving
650
Calories
45g
Protein
78g
Carbs
18g
Fat
6g
Fiber
4g
Sugar
850mg
Sodium
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