Banku and Okra Soup (Fermented Corn and Cassava Dumplings with Okra)
A classic Ghanaian dish featuring fermented corn and cassava dumplings (banku) served with a flavorful okra soup.
Ingredients
- 2 cups Corn Dough (fermented)
- 1 cup Cassava Dough (fermented)
- about 450 g Okra
- 3 medium Tomatoes
- 1 large Onion
- 2.54 cm Ginger
- 4 cloves Garlic
- 1 cup Smoked Fish
- 3 tbsp Palm Oil or Coconut Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1To make the banku, mix the corn dough and cassava dough with water to form a smooth paste.
- 2Cook the mixture over medium heat, stirring constantly until it thickens into a smooth, stretchy dough. This may take 20-30 minutes.
- 3While the banku is cooking, prepare the okra soup.
- 4Wash and chop the okra into small pieces.
- 5Blend tomatoes, onion, ginger, and garlic into a smooth paste.
- 6Heat palm oil or coconut oil in a large pot over medium heat.
- 7Add the blended paste and cook for 10 minutes, stirring occasionally.
- 8Add the chopped okra, smoked fish, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the okra is tender.
- 9Season with salt and black pepper to taste.
- 10Serve the banku with the okra soup.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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