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Banku with Grilled Tilapia

Name: Banku with Grilled Tilapia
Total time: 1h 30m
Yield: 4 servings
Cuisine: Ghana
Ingredients: 2 cups fermented corn dough; 1 cup cassava dough; 4 cups water, 1 tsp salt; 4 whole tilapia, scaled and gutted; 2 tbsp ginger-garlic paste; 1 tbsp aniseed, salt; For pepper sauce: 4 tomatoes, 4 scotch bonnets, 1 onion, salt

Fermented corn and cassava dough paired with whole grilled tilapia and fiery pepper sauce — a coastal Ghanaian favourite.

🐟

1h 30m 4 servings Medium

Ingredients

• 2 cups fermented corn dough
• 1 cup cassava dough
• 4 cups water, 1 tsp salt
• 4 whole tilapia, scaled and gutted
• 2 tbsp ginger-garlic paste
• 1 tbsp aniseed, salt
• For pepper sauce: 4 tomatoes, 4 scotch bonnets, 1 onion, salt

Method

Step 1 of 520%

Whisk corn and cassava doughs with water and salt in a heavy pot. Stir constantly over medium heat 25 minutes until thick and glossy.

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1
Whisk corn and cassava doughs with water and salt in a heavy pot. Stir constantly over medium heat 25 minutes until thick and glossy.
2
Cover and cook 5 more minutes; mould into balls with wet hands.
3
Score tilapia, rub with ginger-garlic, aniseed and salt. Grill over hot coals 6-7 minutes per side.
4
Pound or pulse tomato, pepper, onion and salt to a chunky sauce.
5
Serve banku with grilled tilapia and fresh pepper sauce on the side.