Friday, May 23, 2008


Banku is made from a fermented dough that's either made from 100% corn (maize) flour or cornmeal (ground maize) with white cornmeal being preferred. Or a mixture of 50% cornmeal and 50% grated cassava.

  • 1 kg cornmeal
  • 1 kg grated cassava
  • For this version I'm using a 50:50 mix of cornmeal and grated cassava, 1kg of each. Mix the two components together thoroughly and add just enough warm water to dampen it. Mix well, cover the container with a clean cloth and place in a warm spot to begin fermenting (about 2 to 3 days). When ready the flour should have a slightly sour aroma (rather like bread dough).
  • Now knead the fermented dough with your hands until it is thoroughly mixed and begins to stiffen slightly. Meanwhile bring 250ml of water to a boil and slowly add the fermented dough. Cook for 20 minutes, under constant and vigorous stirring. During this time the banku should become thick and stiff (add more water if it becomes too dry).
  • When ready from the banku into tennis-ball-sized spheres. They can be served immediately or cooled to room temperature before serving. Serve with any sauce-based dish.

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