Banku

Banku is a cherished traditional dish in Ghana, crafted from a blend of fermented corn and cassava dough that is cooked in hot water until it transforms into a smooth, white paste. Typically enjoyed with soup, okra stew, or a spicy pepper sauce, it is often served alongside fish. While Banku is particularly popular in the southern regions of Ghana—among the Ewe people of the Volta Region, as well as the Fante and Ga tribes—it is a staple enjoyed by people throughout the country.

The preparation of Banku begins with soaking cassava and corn grains for a day before milling them into a fine, wet dough. This dough is then left to ferment for two to five days, depending on the ambient temperature. Once fermented, the dough is cooked in a stainless steel saucepan over medium heat until it achieves a dough-like consistency. Achieving the perfect Banku requires kneading it until smooth and gradually adding water to ensure it is soft and evenly cooked.

When serving Banku, pair it with your favorite soup, stew, or pepper sauce, along with meat or fish. One important tip: avoid placing freshly prepared Banku directly into a plastic bag, as this is considered unhealthy and potentially harmful. Instead, let it cool down first before transferring it to a bag for storage.

Banku is more than just a meal; it is a versatile and treasured part of Ghanaian cuisine, reflecting the rich culinary heritage of the country.