@mustafa.mvungu: To achieve that authentic flavor, the secret lies in the fermentation of the dough and the smoky char on the fish. This combination of the sour, soft **Banku** and the spicy, grilled **Tilapia** is a hallmark of Ghanaian coastal cuisine. ## **Authentic Banku and Tilapia Recipe** ### **1. The Banku (Fermented Corn and Cassava Dough)** * **Ingredients:** 2 cups fermented corn dough, 1 cup cassava dough, 1 tsp salt, and water. * **Prep:** Mix the corn and cassava dough with water in a pot until you have a smooth, thin consistency (no lumps). * **The "Drive":** Place on medium heat. Stir constantly with a wooden spatula (*banku ta*). As it thickens, use a rhythmic kneading motion against the side of the pot to ensure it stays smooth. * **Finish:** Add a splash of water, cover, and steam for 5 minutes. Give it one last vigorous knead, then mold into smooth balls using a wet bowl. ### **2. The Grilled Tilapia** * **Ingredients:** 2 large whole Tilapia (scaled and gutted), ginger, garlic, onions, scotch bonnet peppers, bouillon cube, and a pinch of cloves. * **Marinade:** Blend the aromatics into a thick paste. Score the fish deeply and rub the marinade into the flesh and cavity. Let it sit for at least an hour. * **Grill:** Grill over hot charcoal (preferred for authenticity) or in an oven at **200°C** for 15–20 minutes per side until the skin is charred and the meat is flaky. ### **3. The Accompaniments (The "Pepper")** * **Fresh Pepper:** Grind green chilies, ginger, and onions in a clay bowl (*asanka*) or blender. Keep it raw and chunky. * **Shito:** Serve with a side of Ghanaian black pepper sauce. * **Garnish:** Topped with sliced raw onions, tomatoes, and a few slices of avocado. ** Bringing the soul of Accra to your kitchen! 🇬🇭 Nothing beats the perfect "pull" of fresh Banku and that smoky charcoal-grilled Tilapia. Pure comfort on a plate. #GhanaianCuisine #BankuAndTilapia #WestAfricanEats #ChefLife #TasteOfGhana

Mustafa Mvungu

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Region: KE

Tuesday 12 May 2026 16:11:48 GMT