Banku with grilled tilapia
Corn-and-cassava banku, cooked until soft and slightly tangy, served with roasted tilapia, chile sauce, and fresh vegetables.
This Ghanaian version pairs banku—a cooked corn-and-cassava dough—with tilapia and a spicy sauce. It uses already fermented doughs, with more corn than cassava, a common combination. The sauce and vegetables accompany the dish without replacing its identity.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the chile sauce
Chop the medium onions and chile. Pulse the onions, chile, and canned tomato in a blender, stopping before the mixture becomes a smooth purée. Transfer it to a small saucepan and bring it to a boil; lower the heat and simmer for 10 minutes. Add the sugar and season with some of the listed fine salt.
Ready to continue when: The sauce has simmered gently for 10 minutes and still has visible pieces.
10 min - 02
Cook the banku
Combine the fermented corn dough, fermented cassava dough, water, and some of the fine salt in a sturdy pot. Cook over medium heat, stirring continuously until thick and sticky. Keep stirring for about 10 minutes; if the mixture thickens sooner, continue stirring so it cooks evenly.
Ready to continue when: The dough is thick and sticky and gathers together as you stir.
10 min - 03
Roast the tilapia
Heat the oven to 200 °C. Make two or three shallow cuts on each side of the cleaned tilapia and pat it dry. Mix the olive oil, chopped garlic, and lemon juice, then brush the fish on both sides and inside. Roast for 20–25 minutes; check for doneness and cook longer if needed. Use the remaining fine salt to season the fish.
Temperature: 200 °C / 392 °FReady to continue when: The fish flesh is opaque and separates easily when pierced with a fork.
25 min - 04
Serve
Portion the banku and serve it with the tilapia and sauce. Accompany it with the sliced red onion and prepared green and red peppers.
Ready to continue when: Each plate has banku, tilapia, sauce, and fresh vegetables.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.