Ingredients
- Palm nuts
- Fresh Tilapia
- Meat
- Tomatoes
- Onions
- Pepper
- Ginger
- Cloves
- Salt
- Seasonings
- Corn dough
- Casaava dough
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Method
Banku
- Put saucepan on fire for the banku, add water and salt, cover to boil.
- Wash your hands and mix and mash up the corn and cassava dough in a bowl to form a paste picking out all the lumps and fibre that are in it.
- Put the watery paste in the saucepan and stir gently until it starts to thicken.
- As it progresses, it will start to gather at the bottom of the spoon and will need more and more force to stir it. Reduce the heat. Now use a dish cloth or towel to hold the pot in place, and still with the wooden spoon, start to knead it. Do this for about 5 minutes resting intermitently.
- Add 1 cup of water and use the wooden spoon to make a few holes in the mass. Increase the fire and cover.
- Turn it a few times during this process as the mixture bowls. When the water is almost finished, turn down the heat and start kneading the banku again. Another 5 minutes should do it.
- Use a small bowl to shape the banku into your preferred serving sizes.