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How to prepare banku, hot pepper and fried eggs | Pulse Ghana

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Portia Arthur

<h1>This recipe best works with left over banku. Very delicious, simple to prepare and highly nutritious containing almost all the food nutrients.</h1>

<ul><li>Cassava dough</li><li>Corn dough</li><li>Pepper</li><li>Onion chopped</li><li>Tomatoes chopped</li><li>Green pepper chopped</li><li>Eggs</li><li>Cooking oil</li></ul>

<ul><li>Wash pepper, tomatoes, onions and grind in asanka. Don't forget to add salt.</li><li>Crack eggs in a bowl.</li><li>Add chopped tomatoes, onions, green pepper, carrots, salt and whisk.</li><li>Heat a non-stick skillet to medium-high heat and spray with some oil.</li><li>Pour egg mixture and turn over when the sides begins to brown.</li><li>Put another saucepan on fire for the banku, add water and salt, cover to boil.</li><li> 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.</li><li>Put the watery paste in the saucepan and stir gently until it starts to thicken.</li><li>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.</li><li> Add 1 cup of water and use the wooden spoon to make a few holes in the mass. Increase the fire and cover.</li><li> 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.</li><li>Use a small bowl to shape the banku into your preferred serving sizes.</li><li>Serve the banku </li><li>Note: Some prefer to add fried rice.</li></ul>

How to prepare banku, hot pepper and fried eggs

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