Entree: Ghana – Accra & Coastal Ghana – Banku and Tilapia (Fermented corn and cassava dough with grilled tilapia)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 2 cups (480 g) fermented corn dough (banku/koko dough) or fermented cornmeal
- 1 cup (240 g) cassava dough (or fermented grated cassava)
- 4–5 cups (960–1200 ml) water, divided, plus more as needed
- 1 tsp (5 g) salt, plus more to taste
- 4 whole tilapia, approx. 10–12 oz (280–340 g) each, gutted and scaled
- 3 tbsp (45 ml) vegetable oil or peanut oil, divided
- 1 tbsp (15 ml) lemon juice or 1 small lemon, juiced
- 2 tsp (10 g) grated fresh ginger
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tsp (5 g) ground white or black pepper
- 1 tsp (5 g) paprika or smoked paprika (optional)
- 1 tsp (5 g) bouillon powder or 1 chicken cube (optional, Ghanaian kitchens commonly use this)
- 1 large red onion, thinly sliced (about 8 oz / 225 g)
- 2–4 Scotch bonnet or habanero peppers, to taste (can halve and remove seeds for less heat)
- 2 large tomatoes, chopped (about 10 oz / 280 g) or 1/2 cup (120 g) canned chopped tomatoes
- 2 tbsp (30 ml) palm oil or additional vegetable oil for the pepper sauce (optional for authentic flavor)
- 1 tbsp (15 g) dried ground shrimp or fish powder (optional, for authentic “shito” flavor)
- Fresh lime or lemon wedges, for serving

Instructions

1. Make the banku: in a heavy pot, combine the fermented corn dough and cassava dough with 2 cups (480 ml) of the water and 1 tsp (5 g) salt. Whisk until smooth. Place over medium heat and stir constantly with a wooden spoon or spatula, gradually adding remaining water 1/2 cup (120 ml) at a time to reach a thick, porridge-like consistency. Cook, stirring and folding vigorously, for 15–20 minutes until the mixture pulls away from the sides and becomes elastic and glossy. Wet hands or a wooden spoon and shape into 4 portions; cover and keep warm.
2. Prepare the tilapia: rinse and pat fish dry. Make 2 diagonal slashes on each side. In a small bowl combine 2 tbsp (30 ml) oil, lemon juice, grated ginger, minced garlic, 1 tsp (5 g) salt, ground pepper, paprika (if using) and bouillon powder (if using). Rub the mixture over and inside the cavity of each fish and let marinate 15–30 minutes.
3. Cook the tilapia: preheat a grill or grill pan over medium-high heat (or heat 2 tbsp / 30 ml oil in a large skillet for frying). If grilling, brush the grill with oil and cook fish 6–8 minutes per side until skin is crisp and flesh flakes. If pan-frying, add oil to hot skillet and fry fish 5–7 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
4. Make the pepper-onion sauce (shito-style quick sauce): in a blender or mortar combine Scotch bonnet peppers (adjust heat to taste), chopped tomatoes, and half the sliced red onion; pulse briefly to coarse texture. In a small saucepan heat 1–2 tbsp (15–30 ml) palm oil or vegetable oil, add remaining sliced onion and sauté until soft. Add the blended pepper-tomato mix and cook 6–8 minutes, stirring, until slightly reduced. Stir in dried shrimp/fish powder if using and simmer 2 more minutes. Taste and season with salt.
5. To serve: place a portion of warm banku on each plate, add a whole tilapia alongside, spoon the pepper-onion sauce over or beside the fish, and garnish with remaining raw sliced onion and lime wedges. Encourage tearing pieces of banku by hand to scoop fish and sauce as is traditional.