Entree: Ghana – Northern Ghana – Banku with Okra Stew (Fermented corn and cassava dough dumplings served with a spicy okra and tomato stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 2 cups (240 g) fermented cornmeal (banku flour)
- 1 cup (120 g) cassava flour or cassava dough (agbelima)
- 4 cups (960 ml) water, divided
- 1 lb (450 g) fresh okra, trimmed and sliced into 1/2-inch pieces
- 2 tbsp (30 ml) palm oil (or red palm oil)
- 1 medium (about 6 oz) onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 2 cups (480 g) ripe tomatoes, chopped or 14 oz (400 g) canned chopped tomatoes
- 1 tbsp (15 g) tomato paste
- 6 oz (170 g) smoked fish, flaked (such as smoked mackerel or herring)
- 1 scotch bonnet or other hot pepper, whole or chopped (optional, to taste)
- 1 tsp (5 g) bouillon powder or 1 stock cube
- Salt to taste
- 1 handful (about 40 g) fresh spinach or scent leaves (optional)

Instructions

1. To make the banku: bring 3 cups (720 ml) of the water to a boil in a heavy pot. In a bowl, mix the fermented cornmeal and cassava flour with the remaining 1 cup (240 ml) cold water into a smooth batter, then gradually pour the batter into the boiling water while stirring.
2. Reduce heat to medium-low and stir continuously with a wooden spoon or spatula, folding the dough and pressing out lumps until it thickens and becomes glossy and smooth, about 10–15 minutes. If too stiff, add a few tablespoons of hot water and continue stirring until banku is firm but pliable.
3. Wet your hands and shape the banku into 6–8 balls. Cover and keep warm while preparing the stew.
4. For the okra stew: heat the palm oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute.
5. Stir in the tomato paste and cook 1–2 minutes, then add the chopped tomatoes and simmer until the tomatoes break down, about 8–10 minutes.
6. Add the sliced okra, smoked fish, whole or chopped hot pepper (if using), bouillon powder or cube, and 1 cup (240 ml) water or fish stock. Simmer gently until the okra is tender and the flavors meld, about 10–12 minutes. If using spinach or scent leaves, stir in during the last 2 minutes.
7. Taste and adjust seasoning with salt. Remove the whole pepper if left whole.
8. Serve the banku balls alongside generous ladles of the hot okra stew; eat traditionally by hand, tearing off pieces of banku to scoop up the stew.