Banku

BANKU, a cooked, slightly fermented mixture of corn and cassava doughs formed and shaped into single-serving balls, of Ghanaian descent, most commonly eaten by the people—such as the Ewe, Fante, and Ga-Adangbe—of the southern regions of Ghana. Banku is a local term in the Ga-Dangme (Ga) language. Although it is a staple food found throughout present-day Ghana and other regions, it is mostly associated with the Ewe people. The preparation of the dough takes time. Peeled and finely chopped cassava is mixed with corn grains. This mixture is soaked for a day and then drained to be milled into a smooth, fine, and wet dough. The dough is then fermented and boiled to form a slurry-like texture that is kneaded until smooth, soft, and evenly cooked. It is generally served and eaten with one’s hands alongside soup, stew, or meat and fish dishes.