Banku and Tilapia (with Nut-Free Pepper Sauce)

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of Banku mix with 4 cups of water and 1 teaspoon of salt. Stir until smooth, then place the pot over medium-high heat. Cook, stirring constantly with a wooden spoon, for 20-25 minutes, until the mixture thickens into a smooth, stretchy dough. Reduce heat to low and continue stirring for another 5-10 minutes until the dough is firm and pulls away from the sides of the pot. Cover and keep warm.
2. 2While the Banku is cooking, prepare the pepper sauce base. Finely chop the 4 medium tomatoes, 1 medium onion, 1 piece Scotch bonnet pepper (seeds removed for less heat if desired), 4 cloves garlic, 2.54 cm ginger, and 1 medium red bell pepper. You can use a knife or a food processor for this.
3. 3Place the chopped tomato mixture into a blender and blend until smooth. If the mixture is too thick, add a tablespoon of water to help it blend.
4. 4Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat (176.7°C / 175°C). Carefully pour the blended pepper mixture into the hot oil. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the raw smell has reduced. Stir in 1 teaspoon of salt.
5. 5Pat the 4 medium Tilapia fillets dry with a paper towel. Season both sides of the fillets with salt.
6. 6Heat a grill pan or a large skillet over medium-high heat (204.4°C / 200°C). If using a skillet, add a thin layer of oil. Place the seasoned tilapia fillets in the hot pan. Cook for 4-6 minutes per side, until the fish is opaque, flakes easily with a fork, and has developed some nice char marks. The internal temperature should reach 63°C.
7. 7To serve, place a portion of the warm Banku on each plate. Top with a grilled tilapia fillet and spoon the nut-free pepper sauce over or alongside the fish.

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