Entree: Ghana – Ashanti – Banku with Okra Stew (Fermented corn and cassava dough served with a Ghanaian okra and fish stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

For the banku
- 2 cups (240 g) white cornmeal (preferably fine masa or banku corn dough if available)
- 1 cup (120 g) cassava flour
- 3 1/2 cups (840 ml) water, divided
- 1/2 tsp (3 g) salt
For the okra stew
- 2 tbsp (30 ml) palm oil (or vegetable oil if unavailable)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 3 medium tomatoes, blended or finely chopped (about 12 oz / 350 g)
- 1–2 Scotch bonnet or habanero peppers, whole or chopped to taste
- 12 oz (340 g) okra, sliced into 1/2-inch (1 cm) rounds
- 1 lb (450 g) firm white fish (tilapia, cod, or salted smoked fish), cut into chunks or flaked if smoked
- 8 oz (225 g) peeled shrimp (optional)
- 1 cup (240 ml) water or fish stock
- 1 tsp (5 g) bouillon powder or 1 cube (optional)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (15 g) chopped fresh basil or spinach (substitute with utazi or kontomire if available)

Instructions

1. Make the banku dough: in a medium saucepan, whisk 2 cups (240 g) cornmeal and 1 cup (120 g) cassava flour with 2 cups (480 ml) of the water into a smooth, lump-free paste. Add the remaining 1 1/2 cups (360 ml) water and 1/2 tsp (3 g) salt to the pan and bring to a brisk simmer over medium heat, stirring constantly.
2. Cook the dough, stirring and pounding with a wooden spoon or spatula to break lumps, until it thickens and pulls away from the sides, about 12–15 minutes. Reduce heat to low and continue to stir and cook until the dough becomes elastic and glossy, another 8–10 minutes. Remove from heat and shape into balls using wet hands. Keep covered and warm.
3. For the okra stew, heat the palm oil in a large skillet or pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute.
4. Add the blended or chopped tomatoes and whole or chopped Scotch bonnet pepper. Simmer 6–8 minutes until the tomato begins to reduce and oils separate.
5. Stir in the sliced okra, water or fish stock, bouillon (if using), salt, and pepper. Bring to a gentle simmer and cook 6–8 minutes until the okra is tender but not mushy.
6. Add the fish chunks and shrimp to the stew, cover, and simmer gently 5–7 minutes until seafood is cooked through and flavors meld. If using smoked or salted fish, add it earlier with the okra so it softens and releases flavor.
7. Stir in the chopped basil or spinach, adjust seasoning, and remove from heat once greens wilt.
8. Serve hot: tear off pieces of banku and use them to scoop the okra stew, or plate banku balls alongside the stew.