HOW TO PREPARE BANKU AND TILAPIA.

Certainly! Banku and tilapia is a traditional dish in Ghana and parts of West Africa. Banku is a smooth, elastic dough-like side dish made from fermented corn and cassava dough. It’s often served with soup, stews, or sauces. Grilled tilapia, seasoned and spiced, complements Banku very well. Here’s a basic recipe for both:

Ingredients:

For Banku:

• 2 cups fermented corn dough
• 1 cup fermented cassava dough
• 1 teaspoon salt (optional)
• Water

For Grilled Tilapia:

• 2 whole tilapias (cleaned and descaled)
• 2 teaspoons of salt
• 1 teaspoon of crushed red pepper (or to taste)
• 2 cloves of garlic (minced)
• 1 tablespoon ginger (minced)
• 1 tablespoon of powdered pepper or chili powder
• 2 tablespoons of vegetable oil
• Freshly squeezed juice from one lemon
• Optional: Fresh peppers, onions, tomatoes for stuffing and garnishing

Instructions:

Banku:

1. Prepare the Dough: In a large bowl, mix the fermented corn and cassava dough together. Add enough water to form a thick paste.
2. Boil the Mixture: Pour the mixture into a pot and add about 2 cups of water. Place the pot on medium heat.
3. Stir Continuously: As the mixture heats, stir continuously to prevent any lumps from forming. It should start thickening as it cooks.
4. Add More Water: Once the mixture becomes thick, add a little water, cover the pot, and allow it to cook for a few minutes.
5. Stir Again: Uncover the pot and stir the mixture. If it’s too thick, add a little more water. Continue this process until the Banku is smooth and stretchy, which might take about 20 to 30 minutes of cooking.
6. Serve: Once done, use a wet ladle or spoon to scoop out servings of the Banku. It’s typically shaped into smooth balls before serving.

Grilled Tilapia:

1. Prepare the Marinade: In a bowl, mix together salt, crushed red pepper, garlic, ginger, chili powder, vegetable oil, and lemon juice.
2. Marinate the Tilapia: Make diagonal cuts on both sides of the tilapia. Rub the marinade generously over the tilapia, ensuring it enters the cuts. If you wish, stuff the tilapia’s belly with some sliced onions, peppers, and tomatoes for extra flavor. Let the fish marinate for at least 30 minutes to an hour.
3. Grill: Preheat a grill or oven. If using a grill, place the tilapia directly on the grill rack. Grill each side for about 10-15 minutes or until the fish is cooked through and has a nice char on the outside.
4. Serve: Once grilled to your satisfaction, remove the tilapia from the grill and place on a serving platter. Garnish with additional fresh peppers, onions, and tomatoes if desired.

Banku is typically served with pepper sauce, okro soup, or light soup. When combined with grilled tilapia, it provides a delightful mix of flavors and textures that showcase the richness of West African cuisine. Enjoy!