Fish is one source of protein that nicely accompanies meals but for those living by the Ghanian Coast in West Africa, Banku and Tilapia is a heartwarming native/traditional dish. In this meal, the fish is not just a side dish but a star too. The tilapia is spiced and grilled which is eaten side by side with the banku and a sauce. The banku is fermented cornmeal added with cassava dough. This native dish is further spiced up with pepper and other fresh vegetables. Here is how to make banku and tilapia the Ghana way.
INGREDIENT
- corn and cassava dough
- bulb onions
- Tilapia (large)
- fresh tomatoes
- fresh pepper
- ginger, garlic and cloves
- Seasoning cube and salt to taste
METHOD
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- Clean up the tilapia and spice with garlic ginger and cloves. set aside for 5 minutes then grill and glaze with oil.
- Time for the banku mix, mix the cassava and cornmeal dough with water in a bowl. Ensure to dissolve possible lumps that might form mix till smooth and pasty. Finish this with a pinch of salt.
- Put the mixture in a pot that goes on fire, begin to stir till it thickens using maximum strength to stir as it becomes hard, when the colour changes to a light cream colour, it’s ready.
- Grind the pepper tomatoes and onions with a seasoning cube to taste.
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