Banku and Tilapia
A classic Ghanaian dish featuring tender, fermented corn and cassava dough served alongside spiced grilled whole tilapia with fresh raw salsa.
Ingredients
- 2 cups fermented corn dough
- 1 cup fermented cassava dough
- 3 cups water
- 1 tsp salt
- 2 whole whole tilapia fish, scaled, gutted
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 scotch bonnet pepper, finely minced
- 2 tbsp vegetable oil
- 1 red onion, diced
- 2 fresh tomatoes, diced
Instructions
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1
Mix 2 cups fermented corn dough, 1 cup fermented cassava dough, 3 cups water, and 1 tsp salt in a pot until smooth.
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2
Place the pot over medium heat and stir continuously with a wooden spoon until thick and smooth.
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3
Knead the dough against the sides of the pot until firm, then shape into smooth balls.
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4
Score 2 whole scaled, gutted whole tilapia fish and season with 2 tbsp grated fresh ginger, 4 minced garlic cloves, 1 finely minced scotch bonnet pepper, 2 tbsp vegetable oil, and extra 1 tsp salt.
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5
Grill 2 whole scaled, gutted whole tilapia fish over medium heat for 8 to 10 minutes per side until internal temperature reaches 145 degrees F.
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6
Serve the cooked banku hot with grilled fish, 1 diced red onion, and 2 diced fresh tomatoes.