Entree: Ghana – Ewe Volta Cuisine – Banku with Okro Stew (Fermented corn and cassava dough cooked into firm balls served with a tomato-based okra stew often including fish or shrimp)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- Banku:
- 2 cups (280 g) fermented corn dough (or banku flour)
- 1 cup (250 g) grated fermented cassava dough (or cassava flour)
- 3 cups (720 ml) water, plus more as needed
- 1 tsp (5 g) salt
- Okro Stew:
- 3 tbsp (45 ml) palm oil
- 1 medium onion, chopped (about 150 g)
- 3 medium tomatoes, blended or finely chopped (about 12 oz / 350 g)
- 1 tbsp (15 ml) tomato paste
- 2 cloves garlic, minced (6 g)
- 1 tbsp (15 g) grated fresh ginger
- 1 scotch bonnet pepper, finely chopped (15 g) or to taste
- 12 oz (340 g) fresh okra, sliced
- 8 oz (225 g) smoked fish, deboned and flaked
- 8 oz (225 g) shrimp, peeled and deveined
- 2 tsp (8 g) bouillon powder or 1 stock cube
- Salt to taste
- 2 cups (480 ml) water or fish stock
- 1/4 cup (15 g) chopped fresh basil or chopped spinach for finish

Instructions

1. To make banku using fermented doughs: in a heavy pot combine the fermented corn dough and cassava dough with 1 cup (240 ml) of the water and the salt, stirring to a smooth paste.
2. Place pot over medium heat and add remaining 2 cups (480 ml) water gradually while stirring constantly with a wooden spoon or stirrer. As mixture thickens, reduce heat to low and beat vigorously until the dough becomes thick, smooth, and slightly elastic, about 15–20 minutes. Wet hands and shape into 4 firm balls, cover and keep warm.
3. For the okro stew, heat palm oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
4. Add garlic, ginger, and scotch bonnet; cook 1 minute. Stir in tomato paste and blended tomatoes and simmer 6–8 minutes until the sauce reduces and darkens.
5. Add sliced okra and 2 cups (480 ml) water or fish stock; bring to a gentle simmer and cook 8–10 minutes until okra is tender but not mushy.
6. Stir in flaked smoked fish and shrimp, sprinkle in bouillon powder or crumble in stock cube, and simmer 4–6 minutes until shrimp are cooked through and flavors meld. Adjust salt and heat.
7. Finish with chopped basil or spinach stirred in just before serving.
8. Serve each banku ball with a generous ladle of okro stew. To eat traditionally, pinch off pieces of banku with your fingers and scoop up the stew.