Banku with Grilled Tilapia and Pepper Sauce

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Banku with grilled tilapia is one of Ghana's most beloved street food pairings, especially along the coastal regions. Fermented corn and cassava dough is kneaded into a smooth, stretchy ball that complements the smoky, charred fish and a fiery tomato-pepper sauce. This is the kind of meal that brings the whole family to the table to eat with their hands.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 6 gSugar
• 32 gProtein
• 640 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Banku

• 2 cups fermented corn dough
• 1 cup fermented cassava dough
• 3 cups water, plus more as needed
• 1 teaspoon salt

For the Grilled Tilapia

• 1 whole tilapia (about 1.5 lbs), cleaned and butterflied
• 2 tablespoons ginger-garlic paste
• 1 scotch bonnet pepper, finely minced
• 1 medium onion, sliced into rings
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 lemon, juiced
• 1 teaspoon ground dried shrimp (optional)

For the Pepper Sauce

• 4 ripe tomatoes, roughly chopped
• 2 scotch bonnet peppers
• 1 medium onion, chopped
• 3 garlic cloves
• 1 inch fresh ginger, peeled
• 2 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• 1 teaspoon dried shrimp powder (optional)

Directions

1. In a large bowl, combine the tilapia with ginger-garlic paste, minced scotch bonnet, half the sliced onion, oil, salt, lemon juice, and dried shrimp if using. Rub thoroughly into the fish and let marinate for at least 20 minutes.
2. While the fish marinates, blend the tomatoes, scotch bonnet peppers, chopped onion, garlic, and ginger into a coarse puree for the pepper sauce.
3. Heat 2 tablespoons of oil in a small saucepan over medium heat, then pour in the blended pepper mixture. Season with salt and dried shrimp powder, and simmer for 15 to 20 minutes until thickened and reduced.
4. In a heavy-bottomed pot, whisk the corn dough and cassava dough with 3 cups of water until smooth. Set over medium heat and cook, stirring and folding constantly with a wooden spatula, for 25 to 30 minutes until the dough thickens into a stiff, smooth ball that pulls away from the sides of the pot. Add splashes of water as needed if it gets too stiff.
5. Wet your hands and shape the hot banku into 4 smooth rounds. Wrap each in plastic or a clean banana leaf to keep warm and soft.
6. Prepare a charcoal grill or preheat a grill pan to medium-high. Place the marinated tilapia on the grill and cook for 6 to 7 minutes per side until the skin is charred and crisp and the flesh flakes easily.
7. Serve the grilled tilapia alongside the warm banku rounds with the pepper sauce in a small bowl. Top the fish with the remaining raw onion rings and an extra squeeze of lemon.
8. Eat traditionally with the right hand: pinch off a piece of banku, dip it into the pepper sauce, and wrap it around a flake of fish before popping it in your mouth.

Cook’s Notes

• Always wet your hands when shaping banku to prevent the sticky dough from clinging to your fingers.
• The banku is ready when it forms a smooth, elastic ball that pulls cleanly away from the sides of the pot.
• For deeper flavor, marinate the tilapia overnight in the refrigerator.
• If fermented corn dough is unavailable, substitute with a 2:1 mix of regular cornmeal and instant polenta soaked in warm water for 30 minutes.
• Serve with extra raw sliced onions, shito black pepper sauce, or a bowl of okro soup on the side for a fuller Ghanaian spread.

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