Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, banku (stirred fermented corn dough). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Banku (Stirred Fermented Corn Dough) is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Banku (Stirred Fermented Corn Dough) is something which I have loved my entire life.
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. Learn how to ferment corn dough, banku, made with white or yellow cornmeal using this recipe from Ghana; it can be cooked a number of ways. When I was first married, I tried valiantly to ferment masa harina, only to discover that the lime processing of that flour.
To get started with this particular recipe, we have to prepare a few ingredients. You can have banku (stirred fermented corn dough) using 2 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Banku (Stirred Fermented Corn Dough):
- Make ready 1-1/2 cups homemade fermented corn dough, with any mold scraped off, or frozen packaged banku dough (corn and cassava), defrosted
- Get 1 tsp salt
Cook for twenty minutes or more, stirring constantly and vigorously. The banku should become thick and stiff. Banku is a local Ghanaian dish prepared by mixing a proportionate amount of fermented corn dough and cassava dough. These dough types are mixed Put your paste on fire and stir with your wooden stirrer (banku 'ta').
Instructions 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.
Stir gently until it starts to thicken. With time, it gets thicker and thicker and gathers. Fermented corn meal (indian head corn meal flour) blended cassava / Yucca Water salt. Banku is a staple Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish consistent paste. Banku is a common food in Ghana.
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