Entree: Ghana – Ghanaian Street Food – Banku and Tilapia (Fermented corn-and-cassava dough cooked into a smooth staple served with well-seasoned grilled whole tilapia)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (400 g) banku mix (fermented corn and cassava dough) or equal parts fermented cornmeal and cassava dough
- 4 cups (960 ml) water, divided (more as needed for cooking banku)
- 4 whole tilapia, about 10–12 oz (280–340 g) each, cleaned and scaled
- 1/4 cup (60 ml) vegetable oil for brushing and grilling
- 2 tbsp (12 g) ground red chili or cayenne pepper (adjust to taste)
- 1 tbsp (15 g) grated fresh ginger
- 4 cloves garlic, minced, approx. 12 g
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 2 tsp (10 g) bouillon powder (Maggi) or 2 cubes, crumbled
- 1 tsp (5 g) salt (adjust to taste)
- 2 tbsp (30 ml) lemon juice
- For serving: 1 cup (240 g) sliced tomatoes; 1/2 cup (120 g) sliced onions; optional shito or hot pepper sauce, 1/4 cup (60 ml)

Instructions

1. Prepare the banku: Bring 3 cups (720 ml) of the water to a boil in a heavy pot. In a bowl, mix the banku mix with the remaining 1 cup (240 ml) of water to form a smooth batter with no lumps.
2. When the water is boiling, reduce heat to medium-low and gradually pour in the batter while stirring continuously with a wooden spoon or banku paddle to avoid lumps. Stir until the mixture thickens and begins to pull away from the pot sides.
3. Increase heat slightly and continue stirring and folding for 12–15 minutes until the banku is smooth, elastic, and no longer gritty. Add small splashes of hot water if too stiff to reach a soft, moldable consistency. Cover and keep warm on low heat.
4. Meanwhile, prepare the tilapia marinade: in a bowl combine 1/4 cup (60 ml) oil, ground red chili (12 g), grated ginger (15 g), minced garlic (12 g), chopped onion (80 g), bouillon (10 g), salt (5 g), and lemon juice (30 ml). Mix to a paste.
5. Score the cleaned tilapia on both sides and rub the marinade thoroughly inside and out, getting some into the slashes. Let rest for 15–30 minutes for flavors to penetrate.
6. Grill or pan-fry the tilapia: heat a grill or large cast-iron skillet until hot. Brush with a little oil and grill the fish 5–7 minutes per side (depending on size) until skin is charred in spots and flesh flakes easily, or pan-fry in 3–4 tbsp (45–60 ml) oil until crisp and cooked through.
7. Prepare the relish: toss sliced tomatoes (240 g) and onions (120 g) with a pinch of salt and a splash of lemon juice or serve shito/hot pepper sauce on the side.
8. To serve, shape banku into balls using wet hands and plate alongside a whole grilled tilapia and fresh tomato-onion relish. Enjoy by tearing off pieces of banku to scoop fish and sauce.