Banku Mix Flour
Banku Mix Flour by African Market MN
Banku is a dish commonly eaten in Ghana. It is prepared by mixing fermented corn and cassava dough in varied proportions. Served with soup, stew or pepper sauce. This is a flour mix and very easy to prepare. African Market MN’s Banku mix flour doesn’t have any preservatives. Making banku from the flour mix. Add water and stir until it isn’t lumpy before heating it up on the stove. Keep stirring your banku up until it gets thick. Add salt to taste.
- All natural
- Quick and easy to make
- Product of Ghana
HOW TO PREPARE BANKU:
What you need
six to eight cups of corn (maize) flour or cornmeal (ground corn or ground maize);
What you do
Prepare the fermented cornmeal dough:
In a large container combine the cornflour with just enough warm water to dampen all of it. Mix well. Cover the container with a clean cloth. Set in a warm place for two – three days. Overly fermented corn flour will not taste right. Alternate method:
Prepare the corn flour as described above, and let it ferment for about six hours. Mix one tablespoon of vinegar into the wet corn flour.
To prepare Banku:
Knead the dough with your hands until it is thoroughly mixed and slightly stiffened.
In a large pot, bring one cup of water to a boil. Slowly add the fermented dough. Cook for twenty minutes or more, stirring constantly and vigorously. The banku should become thick and stiff. If to dry add water. Form the banku into serving-sized balls (about the size of a tennis ball). May be served hot or cool (room-temperature).
Serve banku with grilled fish, okro stew or any other type of stew.
Taken from the CongoCookbook.com.