Banku (Stirred Fermented Corn Dough)
Banku (Stirred Fermented Corn Dough)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, banku (stirred fermented corn dough). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Fermented corn dough can either be homemade, bought frozen, or prepared from a powder mix. If using powdered "instant" banku, first add water to make the dough, then proceed as with already prepared dough. It is distinguished by its sour taste, which comes from several days of fermentation of the corn to make corn dough. Banku is a Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.

Banku (Stirred Fermented Corn Dough) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Banku (Stirred Fermented Corn Dough) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have banku (stirred fermented corn dough) using 2 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Banku (Stirred Fermented Corn Dough):
  1. Get 1-1/2 cups homemade fermented corn dough, with any mold scraped off, or frozen packaged banku dough (corn and cassava), defrosted
  2. Take 1 tsp salt

Note that it takes several days before the fermented dough is ready to use. Do not ferment it beyond that stage. Knead the dough again to make sure the ingredients are evenly distributed. Slowly stir in spoons of the Banku dough.

Instructions to make Banku (Stirred Fermented Corn Dough):
  1. In a 3-quart saucepan with a handle, mix the dough with 1-1/2 cups water by hand or with a wire whisk to make a smooth paste. Mix in the salt.
  2. Put on the stove to heat on medium-high, stirring constantly with the whisk or with a stirring stick or very strong wooden spoon. After 5 minutes, the mixture should begin to thicken. Lower the heat to medium and switch over to a stirring stick or wooden spoon if previously using a whisk.
  3. Continue to cook, stirring constantly to keep it from forming lumps, scraping the bottom of the pan and turning the dough as it cooks, also pressing it against the sides of the pan. After another 5 minutes, turn the heat to low and continue stirring and turning.
  4. Scrape the spoon against the side of the saucepan occasionally and mix the scrapings into the dough. If necessary, add a little water around the edges of the pan to keep it from scorching, and/or turn down the heat.
  5. The banku should be quite stiff within 15 to 20 minutes on the stove. Remove it from the heat and let it sit a few minutes. When it is cool enough to handle, wet your hands and shape the banku into one large or several small loaves for individual servings.
  6. To serve: Banku is usually eaten warm or lukewarm. It is a classic accompaniment to eggplant and okra stews,and can also be eaten with a pepper sauce and/or shito.

Knead the dough again to make sure the ingredients are evenly distributed. Slowly stir in spoons of the Banku dough. Keep adding and stirring constantly with a wooden spatula until the Banku reaches the desired firmness. Add salt (Make sure it has a thicker consistency). Put the mixture on fire and stir with wooden label continuously to avoid it forming lumps Banku is an energy giving food, carbohydrates.

So that’s going to wrap it up with this exceptional food banku (stirred fermented corn dough) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!