How to Make Banku | Steps by Step Guide
Hello Ghanaians or lovers of Ghanaian foods, in the list of your favorite Ghanaian meals do you have Banku in it?
How to make banku is what I will be sharing with you today, afterwards, you can decide if it is your favorite or if it will be your favorite Ghanaian dish from now on.
The origin of Banku can be traced back to the Ga people of Ghana, particularly in the greater Accra region. This dish is deeply rooted in the cuisine of the Ga people’s cultural traditions.
Over time, Banku has not only become popular only among the Ga people but also among other ethnic groups in Ghana and beyond.
Now, it has become a national dish of Ghana and people of all backgrounds in the country also enjoy it.
However, it is hard to pinpoint where exactly Banku originated from, it is an important dish in Ghanaian cuisine with its rich and undeniable cultural significance.
How to Make Banku at Home
Banku being a Staple food in Ghana is made from just two ingredients fermented corn and cassava dough.
The fermentation process is essential when it comes to making banku because the dough mixture that is left to ferment for some days gives a distinct flavor and also helps in digestion.
The process of making it is very simple as it is just a mixture of corn and cassava with water to form a thick paste-like consistency.
Banku is not eaten alone but it is served as a side dish with various soups, stews, fish, and sauces. But it is popularly eaten with okra soup, groundnut soup, fish soup, or hot pepper sauce.
This soup aligns very well with the above soups and sauces because of its unique texture that is both soft and slightly chewy.
The taste is mildly sour due to the fermentation process, which adds depth to its flavor profile and also maintains the shelf life of the food in case not finished at once.
Banku is not just a food item but a cultural symbol in Ghana enjoyed by people of all ages and often served in celebrations, gatherings, and special occasions.
Although there are regional variations of making and serving Banku across different parts of Ghana, the basic ingredients and preparation methods remain the same.
Banku is a good source of carbohydrates, fiber, and some essential nutrients from cassava and corn. This dish is filling and satisfying providing energy and sustenance.
Ingredients used in Making Banku
3 cups of Cornmeal
3 cuts of Cassava Dough
Water (as desired)
Salt to taste
Some Other Recipes to Try!!
- How to Prepare Ghanaian Jollof Rice
- How to Cook Efo Riro
- How to Make Moi Moi
- How to Cook Nigerian Fried Rice
- How to Cook Nigerian Stew with Chicken
How to Prepare Banku Step by Step
I will show you how to make banku major ingredients the fermented cassava dough and corn meal before I proceed to the making of banku.
Before you start your cooking process always make sure your cooking utensils, cooking area, and equipment are properly clean. As I say often “hygiene is important when it comes to what we eat”.
First, let me show you;
How to Make Fermented Cassava Dough
For this, the ingredients and equipment you need are:
- Cassava
- Clean cloth (that can drain out water) or mesh strainer
- Food processor or grater
- Bowl (non-metallic) and plastic wrap
1. Start by peeling the outer skin of the cassava roots using a sharp knife, be very sure you have removed the entire outer brown layer. Wash and cut the peel into smaller pieces for easier processing.
2. Grate the cassava into fine shreds using a grater or food processor. Then scoop them into a clean cloth or a fine mesh strainer and squeeze out excess moisture.
3. Go ahead with the fermentation process by transferring the squeezed cassava into a clean nonmetallic bowl, add a little water, and cover the bowl with plastic wrap to avoid contamination.
Keep the bowl in a warm place for fermentation to occur. The fermentation process will take about 2-3 days depending on the ambient temperature.
4. After 3 days check the fermented cassava dough for readiness, to know if it’s ready; it will have a slightly sour smell and taste that may have bubbled slightly.
With this, your fermented cassava dough is ready to be used in making banku. You can preserve some of it in the refrigerator for future use.
The same process is used to make fermented cornmeal; in this case, you remove the outer layer of the corn and husk the corn grains from the cob. Then follow the grating and fermentation process.
Now let me take you on how to make banku.
Banku Recipe
As I said earlier, there are different variations of Banku but the ingredients and cooking methods remain the same, this recipe is easy to make. Let’s get started;
Step 1
Mix and knead the fermented cornmeal and cassava dough together with water until it is smooth and a bit elastic.
Step 2
More water can be added to make the consistency solid but not too firm (note; the water should not be excess, so that it won’t be too soft). If the water added when mixing was enough, please don’t add it again.
Step 3
In a clean pot add some water to boil. After boiling reduce the heat to medium and add the dough gradually to the pot, stir constantly to prevent lumps forming as you keep adding the dough.
Step 4
Continue stirring for about 15-25 minutes or better still when it’s thickened and smooth. Add salt to taste and give it a final stir.
Take the pot off the heat, and use a wooden spatula to beat the mixture vigorously until it’s fluffy and elastic. Now banku is ready to be served, serve with any soup and sauce of your choice. It is mostly enjoyed when served hot.
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