Banku
Banku is a traditional Ghanaian recipe for a classic fufu-like staple made from maize flour and grated cassava cooked in water to from a thick dough-like paste. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Banku.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+3 days fermenting)
Serves:
6
Rating: 
Tags : Ghana Recipes
This is a
Fufu fufu-like staple from
Ghana made from partially-fermented ground maize and grated Cassava.
Ingredients:
750g cornflour or ground maize
750g grated cassava
Method:
Combine the cornflour and grated cassava with just enough warm water to dampen all of it then mix well. Cover the container with a clean cloth and allow to stand in a warm place for 2 to 3 days. (In cooler climates fermentation may take up to 4 days.) When properly fermented the mix should have a slightly sour aroma (rather like that of rising Breads).
Once ready knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened. Then bring 250ml water to boil in a large pot. Slowly add the fermented dough to this and cook on a low simmer for 20 minutes or more, stirring constantly and vigourously. The banku will become thick and stiff (like fufu) and will become slightly grey.
When ready, form the banku into serving-sized balls (some 10cm in diameter) and serve with an African soup or stew.