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Banku's slightly tangy aroma tells you it's fermented—a technique that transforms simple cornmeal and cassava flour into something more complex and alive on the tongue. This is a coastal Ghanaian specialty, particularly among Fante people, where the dish appears alongside the very fish pulled from the sea. The fermentation gives banku its distinctive tang and helps with digestion. Paired with grilled tilapia, okra soup, or a fiery pepper sauce, banku is proof that fermentation and simplicity can create something deeply satisfying.
In a large bowl, mix the cornmeal and cassava flour together.
In a large pot, bring 4 cups of water to a boil.
Gradually add the cornmeal and cassava flour mixture to the boiling water, stirring continuously to prevent lumps.
Reduce the heat to medium-low and continue stirring frequently for about 10-15 minutes, or until the mixture thickens and becomes smooth.
Reduce the heat to low, cover the pot, and let the mixture simmer for an additional 10-15 minutes, stirring occasionally. The banku should have a smooth, dough-like consistency.
Stir in the salt to taste.
Remove from heat and let it cool slightly before serving.
Banku is traditionally made by letting the cornmeal and cassava flour mixture sit for a day or two before cooking, allowing natural fermentation to develop the tangy flavor. This also aids in digestion. If you're short on time, you can skip fermentation, though the taste won't be quite as distinctive.
Banku should be smooth, stretchy, and dough-like—almost like polenta. It should hold its shape when served but be soft enough to tear apart easily.
Cassava flour gives banku its distinct texture and slight sweetness. Cornmeal alone won't give you the same result, so it's worth finding cassava flour for authenticity.
Yes, banku made with cornmeal and cassava flour is naturally gluten-free, making it a safe option for those avoiding gluten.
Tilapia is traditional, but any firm, mild-flavored white fish works. The key is grilling it so it gets slightly charred outside, which complements banku's slight tanginess.