Banku is an indigenous Ghanaian dish which is cooked by a proportionate mixture (depending on the taste and tribe of the person preparing it) of fermented corn and cassava dough in hot water into a smooth, whitish consistent paste. It is often served with soup, stew or a pepper sauce with fish. It is originally eaten by the people of the Southern Regions of Ghana; the Ewe tribe of the Volta Region, the Fante and the Ga tribe.

It is a meal which is easy to prepare and money saving hence, over the years it has become the delicacy of most tribes and regions in Ghana.

This meal can be eaten at any time of day; be it breakfast, lunch or supper. Some believe it is best to take banku in the morning before beginning the day’s activities. Others prefer taking it at lunchtime and some others, supper. No matter the hour of the day, the eating of banku is able to satisfy and fill the belly of the individual for long. This makes banku the ideal meal for manual workers, office workers and students.

Below is the recipe for banku

Ingredients

• Praise Brand Banku Mix

Method

1. Pour quantity preferred of the mix into a saucepan (depending on your amount needed)
2. Add some water to it and knead till the mixture is without lumps
3. Put on fire and gently stir your mixture
4. Stir harder when it thickens to avoid lumps.
5. Mould into a ball when achieved a fine paste-like substance.