Ghanaian
Banku and Tilapia
Soft, tangy banku is served with charcoal-grilled tilapia, hot pepper sauce, and fresh vegetables. This is a classic Ghanaian meal with the familiar stretch of fermented corn and cassava dough beside smoky, well-seasoned fish.
Ingredients
- Whole tilapia, cleaned and scaled2 medium fish
- Fermented corn dough1 cup
- Cassava dough1/2 cup
- Water2 to 2 1/2 cups
- Salt1 1/2 teaspoons, divided
- Fresh ginger1 thumb-size piece
- Garlic cloves3
- Small onion1, divided
- Scotch bonnet or kpakpo shito peppers2 to 3
- Calabash nutmeg or nutmeg1/4 teaspoon
- Ground aniseed1/4 teaspoon
- Vegetable oil3 tablespoons
- Fresh tomatoes2
- Lime1/2
- Cucumber, sliced1/2
- Extra tomato and onion slices1 cup
Method
- Rinse the tilapia well, rub with lime, rinse again, and pat dry.
- Make 3 deep diagonal cuts on each side of each fish so the seasoning can enter.
- Blend or grind the ginger, garlic, half of the onion, 1 Scotch bonnet or kpakpo shito, calabash nutmeg, aniseed, 1 teaspoon salt, and 1 tablespoon oil into a coarse paste.
- Rub the seasoning paste all over the tilapia and into the cuts, then let it rest for 20 minutes while you prepare the banku.
- Mix the fermented corn dough and cassava dough in a heavy pot with 2 cups water, using your hand or a wooden spoon to break up all lumps.
- Add 1/2 teaspoon salt and place the pot over medium heat.
- Stir continuously with a strong wooden spoon or banku stick as the mixture thickens, scraping the bottom and sides so it does not burn.
- When the dough becomes heavy and smooth, sprinkle in a little extra water, cover, and let it steam over low heat for 5 minutes.
- Beat and fold the banku firmly for 3 to 5 minutes until it is glossy, stretchy, and cooked through with a mild fermented aroma.
- Wet a small bowl or your hands with water and shape the hot banku into 2 smooth balls.
- Heat a charcoal grill until the coals are glowing, or heat a grill pan until very hot.
- Brush the tilapia with the remaining oil and grill for 6 to 8 minutes per side, turning carefully and basting lightly, until the skin is charred in spots and the flesh flakes easily.
- For the pepper sauce, grind the remaining Scotch bonnet or kpakpo shito with the remaining onion, fresh tomatoes, and a pinch of salt in an asanka or mortar until juicy but still slightly textured.
- Serve each ball of banku with one grilled tilapia, the fresh pepper sauce, cucumber slices, and extra tomato and onion slices.
Common questions
Can I substitute the fermented corn dough or cassava dough if I can’t find them?
Yes, but the flavor and texture change. Use prepared banku mix if available. For a rough substitute, mix fine cornmeal with a little sourdough-style fermentation, but it won’t taste exactly like traditional banku.
How long does it take to make banku and tilapia from start to finish?
Plan for about 45 to 60 minutes total. The tilapia needs about 20 minutes to marinate, while the banku takes around 20 to 25 minutes of stirring and steaming, plus a few minutes for prep.
What are the most common mistakes when cooking banku and tilapia?
The biggest mistakes are not stirring banku constantly, which causes lumps or burning, and under-seasoning the fish. Also avoid overcooking the tilapia, since it can dry out quickly if grilled or pan-fried too long.
How should I store leftovers of banku and tilapia?
Store the banku and fish separately in airtight containers. Refrigerate within 2 hours and use within 2 to 3 days. Reheat banku with a splash of water, and reheat fish gently so it stays moist.
What is the best way to serve banku and tilapia?
Serve the tilapia hot with banku shaped into smooth balls or ovals. Add fresh tomato slices, extra onions or pepper sauce, and lime wedges. Banku is usually eaten with the hands, dipped into the fish juices or sauce.