Banku, made from fermented ground maize and grated Cassava, looks like balls of raw dough, but it’s a tasty staple if combined with spicy okra stew or hot salsa and fish.
1 cup of grated or blended cassava
3 cups of corn Flour or ground maize
1 tablespoon of salt
How to prepare it:
Combine the cornflour, the grated cassava and the salt in a pot and add just enough water to mix well. If you have enough time, cover the pot with a towel and leave in a warm place for 2 to 3 days for the mix to ferment. If the dough has fermented properly, it should have a slightly sour aroma.
Alternatively you can let it ferment for six hours and add a tablespoon of vinegar afterwards (you don’t necessarily need the vinegar though, some people do without and it tastes just as good)
Knead the fermented dough until it is well mixed. Heat one cup of water in a pot until boiling and add the dough. Cook for at least 20 minutes while stirring constantly. Be careful not to burn it and add more water if needed.
When the banku becomes stiff and thick, fill serving-sized balls into little plastic bags, close them and serve with spicy stew or salsa with fish. When prepared like this, you can keep the banku for several days.