Discover the art of preparing Banku, a staple dish in Ghanaian cuisine. This delightful swallow food is traditionally paired with soups and stews, offering a comforting and satisfying accompaniment that brings a taste of Ghana to your table. Follow this step-by-step guide to create this classic dish at home.
Ingredients
馃尳 4 cups corn dough, no brand visible
馃ゥ 2 cups cassava dough, no brand visible
馃挧 6 cups water, plus an additional 1 cup for a softer texture, and a little extra for cooking if needed, no brand visible
馃 1 tablespoon salt, no brand visible
Instructions
1- Combine Doughs:
- In a large stainless steel pot with copper handles, mix 4 cups of corn dough and 2 cups of cassava dough until blended.
2- Mix with Water:
- Add 6 cups of water to the dough mixture.
- Use your hands to mix thoroughly, breaking down any lumps until you have a smooth, uniform liquid.
- If you prefer a softer banku, add an additional cup of water at this stage.
3- Add Salt:
- Stir in 1 tablespoon of salt, ensuring it is evenly distributed throughout the mixture.
4- Cook the Mixture:
- Place the pot on an induction cooktop or electric stove.
- Begin stirring the mixture continuously with a wooden stirring spoon.
- As you stir, the consistency will transition from liquid to a thick, porridge-like paste.
5- Monitor Consistency:
- Once the banku thickens and starts pulling away from the sides of the pot, add approximately 1/4 to 1/2 cup water on top of the banku.
6- Cover and Cook:
- Cover the pot with a pot lid and let the banku cook for about 30 minutes.
- This steaming process ensures the banku cooks through properly.
7- Final Stirring:
- After 30 minutes, remove the lid and continue to stir the banku vigorously until it is fully cooked, smooth, and has a consistent texture.
8- Portion and Shape:
- Using a silicone spatula or large spoon, portion the cooked banku into clear plastic bags.
- Tie each bag to help shape the banku as desired.
Prep Time: 5-10 minutes
Cook Time: 40-50 minutes
Total Time: 45-60 minutes
Servings: Adjust servings based on portion size
Equipment:
- Large stainless steel pot with copper handles, no brand visible
- Induction cooktop/electric stove, no brand visible
- Wooden stirring spoon/paddle, no brand visible
- Pot lid: clear glass lid with a wooden knob, no brand visible
- Silicone spatula with a red handle, no brand visible
Cooking Tips:
- Ensure a 2:4 ratio for cassava and corn dough to water for consistent results.
- Mix the dough with water by hand initially to prevent lumps and achieve a smooth texture.
- Letting the banku cook "on its own" with a layer of water on top helps it steam thoroughly.
- Continuous stirring during the initial thickening and final cooking stages prevents sticking and burning.
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