Spicy Charcoal Grilled Tilapia With Banku
A classic Ghanaian delicacy featuring whole tilapia marinated in bold spices, grilled over charcoal for a smoky finish, and served with fermented corn and cassava dough.
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Ingredients
- 2 pieces Large whole Tilapia, cleaned and scaled
- 500 grams Fermented corn and cassava dough (Banku mix)
- 2 tablespoons Ginger root, grated
- 4 pieces Garlic cloves, minced
- 3 pieces Scotch bonnet peppers, blended
- 1 medium Onion, finely blended
- 4 tablespoons Vegetable oil
- 1 teaspoon Bouillon powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Make deep diagonal incisions on both sides of the tilapia to allow the marinade to penetrate.
- 2
Mix the ginger, garlic, scotch bonnet, onion, bouillon, salt, and 2 tablespoons of oil into a thick paste.
- 3
Rub the marinade thoroughly into the fish, including the incisions and the cavity; let it marinate for at least 30 minutes.
- 4
Prepare the Banku by mixing the dough with water and a pinch of salt in a pot, stirring constantly over medium heat until it thickens and becomes smooth and elastic.
- 5
Prepare a charcoal grill until the coals are glowing hot but not flaming.
- 6
Brush the grill grate with oil and place the fish on the grill, cooking for 10-12 minutes per side while basting with the remaining oil and marinade.
- 7
Ensure the fish skin is crispy and charred while the flesh remains moist.
- 8
Serve the hot grilled tilapia alongside the molded Banku, accompanied by fresh shito (black pepper sauce) or raw pepper sauce.
Nutrition per Serving
650
Calories
45g
Protein
78g
Carbs
18g
Fat
6g
Fiber
2g
Sugar
850mg
Sodium
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