Ghanaian Banku (Fermented Corn & Cassava Dough) with Okra Soup

Instructions

1. 1In a large bowl, combine the 2 cups Corn Dough and 1 cup Cassava Dough. Gradually whisk in the 2 cups Water until you have a smooth, lump-free batter.
2. 2Pour the batter into a large, heavy-bottomed pot. Cook over medium heat (approximately 176.7°C/175°C), stirring constantly with a wooden spoon to prevent lumps. Continue cooking for 15-20 minutes, or until the Banku is very thick, pulls away from the sides of the pot, and has an elastic texture.
3. 3While the Banku is cooking, prepare the okra soup. Finely chop the 2 medium Tomatoes, 1 medium Onion, 1/2 medium Bell Pepper, and mince the 2 cloves Garlic and 1 teaspoon Ginger. Slice the 1/4 small Scotch Bonnet Pepper thinly (wear gloves if sensitive).
4. 4In a separate medium pot, heat the 2 tablespoons Vegetable Oil over medium heat (approximately 176.7°C/175°C). Add the chopped 1 medium Onion, 1/2 medium Bell Pepper, minced 2 cloves Garlic, and minced 1 teaspoon Ginger. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
5. 5Add the chopped 2 medium Tomatoes and the sliced 1/4 small Scotch Bonnet Pepper to the pot. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened slightly.
6. 6Add the about 450 g Okra, sliced, to the pot. Stir well to combine with the tomato mixture. Cook for 10-15 minutes, or until the okra is tender.
7. 7Season the okra soup with the 1/2 teaspoon Salt. Stir to distribute evenly.
8. 8Serve the cooked Banku hot alongside the prepared okra soup.

Related Guides