Banku and tilapia is a Ghana classic: fermented corn/cassava dough steamed into banku, served with grilled tilapia and pepper sauce. Home cooks can approximate chop-bar joy with patience on the dough and a hot grill pan or coal pot.
Banku overview
- Fermented corn dough (and often cassava dough) mixed to a smooth paste
- Cooked in a pot with steady stirring until thick and stretchy
- Shaped into balls while hot (careful — steam burns)
Tilapia
- Clean and score the fish.
- Season with salt, ginger, garlic, pepper, and onion.
- Grill or pan-sear until cooked through with charred edges.
- Serve with fresh pepper sauce and shito if you like.
Pepper sauce tips
Blend fresh pepper, onion, tomato as preferred; season and adjust heat for the table. Keep a milder bowl for children.
Common banku mistakes
- Lumpy dough — mix smoothly before heat
- Undercooked centres — stir through and cook adequately
- Too dry — adjust water carefully mid-cook
Related recipes
Kelewele, light soup, groundnut soup.
FAQ
Can I buy ready dough?
Yes — many markets sell fermented dough to save time.
Oven instead of grill?
Yes at high heat; finish with a sear if possible.
How do I store leftovers?
Refrigerate fish and banku separately; reheat thoroughly.
Make banku with well-mixed fermented dough and steady heat, and season tilapia boldly before a hot grill. The pairing is simple cuisine done with care — not complicated techniques.
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