- Banku is a Ghanaian dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra …
1 cups Djinkoume flour
1 teaspoon salt (optional)
In a 3-quart saucepan with a handle, mix the banku flour with 2 cups water by until smooth paste. Mix in the salt.
Put on the stove to heat on medium-high, stirring constantly wooden spoon. After 5 minutes, the mixture should begin to thicken.
Continue to cook, stirring constantly to keep it from forming lumps, scraping the bottom of the pan, and turning the dough as it cooks, also pressing it against the sides of the pan.
Lower the heat to medium and cover. Add water if it too thick.
Scrape the spoon against the side of the saucepan occasionally and mix the scrapings into the dough. If necessary, add a little water around the edges of the pan to keep it from scorching, and/or turn down the heat.
The banku should be quite stiff within 15 to 20 minutes on the stove. Remove it from the heat and let it sit a few minutes.
Shape the banku into one large or several small loaves for individual servings.
Serve with Okra stew, ademe….