Banku if you must devote some attention then the African delicacy, Banku, and tilapia fish with black pepper and green peppers are definitely worth the time. Banku and Okro Stew are also one of those dishes that people can’t simply do without.
- Mix Cassava dough with water and strain out the lumps. (You can use a colander to make it easier)
- Pour mixture into a pot and add your corn dough to the mixture.
- Add some more water and mix until the mixture is smooth and slightly thick.
- Then add a teaspoon of salt to the mixture to taste
- Place the pot on high heat until the mixture starts to boil.
- Once it begins boiling use a spatula(Banku’ ta’) to knead the dough to prevent it from forming lumps.
- Continue to press the mixture intermittently until it gets smoother and thicker and its colour changes slightly.
Note: To know if your Banku is ready, you can mash a little of the cooked mixture in a bit of water. If it dissolves and turns milky, then your Banku isn’t prepared. You can as well taste it to check if it is edible enough.
- When the Banku is ready, dish it out with small balls and wrap each ball in a plain polythene rubber.
- Please keep them in an airtight container or food warmer. Banku can be kept for about two-three days without going bad, depending on how well it is preserved.