Banku

Eaten throughout Ghana. The fermentation gives banku a characteristic sour taste unlike plain corn porridge.

Fermented corn and cassava dough — cooked in water until smooth, sour and slightly bouncy. Eaten by hand with okra soup, grilled tilapia or stew.

Ingredients

Method

Stir without stopping — banku catches at the bottom and develops a tough, lumpy texture if left unattended.