B is for Banku

RECIPE

here’s a recipe for Banku, a traditional Ghanaian dish made from fermented corn and cassava dough:

Ingredients:

• 2 cups of cornmeal
• 1 cup of cassava flour
• 3 cups of water
• Salt to taste

Instructions:

1. In a large pot, bring the water to a boil.
2. In a separate bowl, mix the cornmeal and cassava flour together.
3. Slowly pour the cornmeal and cassava mixture into the pot of boiling water, stirring constantly with a wooden spoon.
4. Continue stirring the mixture for about 10-15 minutes until it becomes thick and smooth.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Wet your hands with cold water and start kneading the mixture until it becomes smooth and elastic.
7. Add salt to taste.
8. Wet your hands again and shape the mixture into balls or oval shapes.
9. Serve the Banku hot with your preferred soup or stew.

Note: Banku is typically served with soups or stews such as groundnut soup, okra soup, or palm nut soup. Enjoy!

TRADITION AND FACTS

here are some interesting facts about Banku’s history and cultural significance:

1. Banku is a traditional dish of the Ga people, an ethnic group from the Greater Accra region of Ghana.
2. The dish is believed to have originated from the Ewe people of Ghana and Togo, who have a similar dish called Ewokple.
3. Banku is typically served with soup or stew made from vegetables, meat, or fish, and it is a staple food in many parts of Ghana.
4. The preparation of Banku requires skill and patience, as the mixture needs to be stirred constantly while cooking and then kneaded by hand to achieve the desired texture.
5. In Ghana, Banku is often eaten with the fingers, and it is considered impolite to use utensils.
6. Banku is also popular in other West African countries such as Nigeria and Sierra Leone, where it is known by different names and variations.
7. Banku is a good source of carbohydrates, fiber, and protein, and it is low in fat and cholesterol.
8. Traditionally, Banku is made by fermenting cornmeal and cassava dough for several days to give it a slightly sour taste and a soft, stretchy texture.
9. The fermentation process also increases the nutritional value of the dish by making the nutrients more bioavailable.
10. Banku is an important part of Ghanaian culture and is often served at weddings, funerals, and other special occasions, as well as on a daily basis in households throughout the country.