How to prepare banku, hot pepper and fried eggs

Portia Arthur

February 18, 2016 12:28 PM

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

Banku, hot pepper and fried eggs

This recipe best works with left over banku. Very delicious, simple to prepare and highly nutritious containing almost all the food nutrients.

Ingredients

Cassava dough
Corn dough
Pepper
Onion chopped
Tomatoes chopped
Green pepper chopped
Eggs
Cooking oil

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Method

Wash pepper, tomatoes, onions and grind in asanka. Don't forget to add salt.
Crack eggs in a bowl.
Add chopped tomatoes, onions, green pepper, carrots, salt and whisk.
Heat a non-stick skillet to medium-high heat and spray with some oil.
Pour egg mixture and turn over when the sides begins to brown.
Put another saucepan on fire for the banku, add water and salt, cover to boil.
Wash your hands and mix and mash up the corn and cassava dough in a bowl to form a paste picking out all the lumps and fibre that are in it.
Put the watery paste in the saucepan and stir gently until it starts to thicken.
As it progresses, it will start to gather at the bottom of the spoon and will need more and more force to stir it. Reduce the heat. Now use a dish cloth or towel to hold the pot in place, and still with the wooden spoon, start to knead it. Do this for about 5 minutes resting intermitently.
Add 1 cup of water and use the wooden spoon to make a few holes in the mass. Increase the fire and cover.
Turn it a few times during this process as the mixture bowls. When the water is almost finished, turn down the heat and start kneading the banku again. Another 5 minutes should do it.
Use a small bowl to shape the banku into your preferred serving sizes.
Serve the banku
Note: Some prefer to add fried rice.

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Portia Arthur