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Banku and Tilapia

A classic Ghanaian dish featuring tender, fermented corn and cassava dough served alongside spiced grilled whole tilapia with fresh raw salsa.

65 minMediumServes 4580 cal/serving

GhanaianDinnerGrill and StovetopPescatarianHigh ProteinHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreePork-Free

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

  1. 1

    Mix 2 cups fermented corn dough, 1 cup fermented cassava dough, 3 cups water, and 1 tsp salt in a pot until smooth.

  2. 2

    Place the pot over medium heat and stir continuously with a wooden spoon until thick and smooth.

  3. 3

    Knead the dough against the sides of the pot until firm, then shape into smooth balls.

  4. 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.

  5. 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.

  6. 6

    Serve the cooked banku hot with grilled fish, 1 diced red onion, and 2 diced fresh tomatoes.

Questions

How long does Banku and Tilapia keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Banku and Tilapia?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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