Where it comes from
Banku originates with the Ga people of Ghana's coast and is classically paired with okro (okra) stew.
On the plate
The banku is dense yet pliable with a sharp sourdough tang that cuts the richness of the stew. The okra stew is unabashedly slippery and ropey, deeply savoury from layers of smoked fish and crab, with a building chilli heat. Together it is comforting, funky and a little wild.
How it works
Two to three days of fermentation produces lactic acid that gives banku its signature tang and digestible, springy texture. Okra's natural mucilage thickens the stew into its characteristic glossy, ropey body without any flour.
Variations
paired with grilled tilapia and shito, with fried fish, with pepper-and-shrimp grinding (okro froye), Fante okro abom version
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓50 min active · 4320 min waiting
How it's made
8 steps · Show ↓- 14320 min
Mix corn dough and cassava dough with water and leave to ferment for two to three days until pleasantly sour.
- 220 min
For the stew, simmer onion, tomato and scotch bonnet with smoked fish, crab and meat until fragrant.
- 38 min
Stir sliced or grated okra into the stew and cook until it turns glossy and slippery.
- 45 min
Whisk the fermented doughs with water and salt in a heavy pot over medium heat.
- 510 min
Stir continuously and vigorously, pressing out lumps, until the dough thickens and pulls together.
- 65 min
Keep working it until smooth, stretchy and cooked through, about 12 to 15 minutes.
- 73 min
Wet your hands and mould the dough into smooth round balls.
- 82 min
Serve the banku beside a generous bowl of okra stew.
