Banku

Banku is a staple dish in Ghana and parts of West Africa. It is a stiff dough made from a mixture of fermented maize (corn) dough and cassava dough, which is cooked into a smooth, white to pale yellow paste. The fermentation gives a mild tang and helps preserve the mixture. Banku is commonly eaten with soups, stews, or sauces and is often served with fish, meat, or vegetables.

Preparation typically involves combining cassava dough with fermented maize dough and gradually adding hot water while stirring in a large pot. The mixture is kneaded and cooked over heat, continuing to stir until it thickens and becomes cohesive and pliable. The dough is then cooled slightly and formed into portions or shaped for serving. Variations exist in ratios and exact methods across regions and households, contributing to slight differences in texture and flavor.

Serving combinations are diverse. Banku is frequently paired with tomato-based pepper sauce or shito (a spicy fish and pepper sauce), and with soups such as light soup, palm nut soup, or groundnut soup. It is commonly accompanied by grilled, fried, or steamed fish, and can be eaten with a side of vegetables or stew. In many communities, banku is a daily staple and holds cultural significance in social and culinary life, reflecting regional preferences and food traditions.