Banku RecipeOrigin: Ghana Period: Traditional |
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This is a Fufu fufu-like staple from Ghana made from partially-fermented ground maize and grated Cassava. Ingredients:
750g cornflour or ground maize 
Banku Preparation: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 bread). 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. |
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