Ghanaian Cuisine
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Banku
Banku is a traditional Ghanaian dish made from fermented corn and cassava dough, cooked into a smooth, starchy, and slightly tangy dough. It is a staple food commonly served with soup, stew, or grilled fish, reflecting the communal and agricultural lifestyle of the Ghanaian people.
3 ingredients
sourearthyfermentedstarchymild
Culinary DNA Preview
Ghanaian85%
West African Wide15%
Ingredients
- corn dough (fermented cornmeal)2 cups
- cassava dough (fermented cassava)1 cup
- water3 cups
Method
Steps not available
Origin Story
Banku has its roots in the indigenous culinary practices of the Ga-Dangme people in southern Ghana, where fermentation techniques were developed to enhance the nutritional value and shelf life of staple grains.
Culinary DNA
Ingredient ancestry breakdown
West African Wide15%
ingredient_origin
Techniques
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