Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, banku (stirred fermented corn dough). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Banku (Stirred Fermented Corn Dough) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Banku (Stirred Fermented Corn Dough) is something which I have loved my entire life. They’re nice and they look wonderful.
Fermented corn dough can either be homemade, bought frozen, or prepared from a powder mix. If using powdered "instant" banku, first add water to make the dough, then proceed as with already prepared dough. It is distinguished by its sour taste, which comes from several days of fermentation of the corn to make corn dough. Banku is a Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.
To get started with this recipe, we must first prepare a few ingredients. You can cook banku (stirred fermented corn dough) using 2 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Banku (Stirred Fermented Corn Dough):
- Get 1-1/2 cups homemade fermented corn dough, with any mold scraped off, or frozen packaged banku dough (corn and cassava), defrosted
- Make ready 1 tsp salt
Note that it takes several days before the fermented dough is ready to use. Most banku varieties today are made from a combination of corn dough and cassava. Add salt (Make sure it has a thicker consistency). Put the mixture on fire and stir with wooden label continuously to avoid it forming lumps Banku is an energy giving food, carbohydrates.
Steps to make Banku (Stirred Fermented Corn Dough):
- In a 3-quart saucepan with a handle, mix the dough with 1-1/2 cups water by hand or with a wire whisk to make a smooth paste. Mix in the salt.
- Put on the stove to heat on medium-high, stirring constantly with the whisk or with a stirring stick or very strong wooden spoon. After 5 minutes, the mixture should begin to thicken. Lower the heat to medium and switch over to a stirring stick or wooden spoon if previously using a whisk.
- Continue to cook, stirring constantly to keep it from forming lumps, scraping the bottom of the pan and turning the dough as it cooks, also pressing it against the sides of the pan. After another 5 minutes, turn the heat to low and continue stirring and turning.
- Scrape the spoon against the side of the saucepan occasionally and mix the scrapings into the dough. If necessary, add a little water around the edges of the pan to keep it from scorching, and/or turn down the heat.
- The banku should be quite stiff within 15 to 20 minutes on the stove. Remove it from the heat and let it sit a few minutes. When it is cool enough to handle, wet your hands and shape the banku into one large or several small loaves for individual servings.
- To serve: Banku is usually eaten warm or lukewarm. It is a classic accompaniment to eggplant and okra stews,and can also be eaten with a pepper sauce and/or shito.
Add salt (Make sure it has a thicker consistency). Put the mixture on fire and stir with wooden label continuously to avoid it forming lumps Banku is an energy giving food, carbohydrates. It is prepared from proportional corn dough and cassava tuber mixture. The Banku flour maize have to be fermented. Read on to get to know how to make banku mix of hot pepper.
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