Quick Banku And Oven Grilled Tilapia

Ingredients

• 500 grams Pre-mixed Banku dough (Corn and Cassava)
• 2 large Whole Tilapia, cleaned and scaled
• 2 tablespoons Ginger-Garlic paste
• 1 medium Onion, blended
• 1 teaspoon Scotch bonnet pepper, minced
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1 teaspoon Bouillon powder
• 2 cups Water
• 1 tablespoon Lemon juice

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line a baking tray with foil.

2. 2

   Make deep diagonal incisions on both sides of the tilapia and pat dry with paper towels.

3. 3

   Mix the ginger-garlic paste, blended onion, scotch bonnet, oil, bouillon, and salt to create a marinade.

4. 4

   Rub the marinade thoroughly into the fish slits and cavity, then bake in the oven for 25-30 minutes, flipping halfway.

5. 5

   While the fish cooks, mix the banku dough with water in a pot until it forms a smooth, lump-free slurry.

6. 6

   Place the pot on medium heat and stir continuously with a wooden spatula (banku ta) as it thickens.

7. 7

   Once the dough becomes stiff and grayish, add a splash of water, cover, and steam for 5 minutes before a final vigorous knead.

8. 8

   Shape the banku into balls and serve hot alongside the grilled tilapia and fresh shito or pepper sauce.