Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, banku (stirred fermented corn dough). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Banku (Stirred Fermented Corn Dough) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Banku (Stirred Fermented Corn Dough) is something that I’ve loved my whole life.
Learn how to ferment corn dough, banku, made with white or yellow cornmeal using this recipe from Ghana; it can be cooked a number of ways. When I was first married, I tried valiantly to ferment masa harina, only to discover that the lime processing of that flour. I used Corn/ Maize meal and Gari (fermented, dried and grated Cassava) for this recipe.
To begin with this recipe, we must prepare a few ingredients. You can have banku (stirred fermented corn dough) using 2 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Banku (Stirred Fermented Corn Dough):
- Make ready 1-1/2 cups homemade fermented corn dough, with any mold scraped off, or frozen packaged banku dough (corn and cassava), defrosted
- Get 1 tsp salt
Banku is a staple Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish consistent paste. Banku/Akple: Fermented corn/cassava dough mixed proportionally and cooked in hot water into a smooth whitish consistent paste. Cook for twenty minutes or more, stirring constantly and vigorously. The banku should become thick and stiff.
Instructions to make Banku (Stirred Fermented Corn Dough):
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Banku is a local Ghanaian dish prepared by mixing a proportionate amount of fermented corn dough and cassava dough. These dough types are mixed Put your paste on fire and stir with your wooden stirrer (banku 'ta'). Stir gently until it starts to thicken. With time, it gets thicker and thicker and gathers. Banku is a dish commonly eaten in Ghana, it is prepared by mixing fermented corn and cassava dough in varied proportions.
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