Your complete guide to preparing Ghanaian recipe banku and okro stew.
Even though banku and okro stew make such a powerful couple, given different paths they match up quite nicely with other dishes.
Banku would shamelessly pair with some hot pepper and fried fish, gravy or soup. Okro stew cannot be left out as it compliments rice nicely. And for the freaky eaters, you may have it with a fresh slice of bread. Whet your appetite enough? Thinking of having some today? Follow these easy steps to prepare ‘banku and okro’!
2 cups corn dough
1 cup cassava dough
2 cups okro (chopped)
1/2 cup garden eggs (chopped)-optional
500 ml of palm oil
Cubed sized momoni/rotten fish -optional
3 medium pieces of smoked salmon
1/2 cup smoked cowhide/wele ( cooked)
1 cup crabs ( cooked)
1 large onion (chopped)
3 medium sized tomatoes (chopped)- optional
2 cups kpakpo shito pepper, ginger, garlic and onion mix (blended together)
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3 parts of corn dough with 1 part cassava dough.
Add some water until the mixture is slightly thick
Put it on high heat until the mixture starts to boil and form/ mould into balls
Take a spatula and knead the mixture until the texture is evenly distributed.
Keep kneading to prevent the dough from forming little hard balls.
When your banku is ready, roll into balls and wrap with rubber. Keep them in an air tight container to keep them warm and fresh
Note : You can test if your banku is ready by putting a little water in the palm of your hand. Drop a little of the cooked dough and mash it inside the water. If it easily dissolves and the water turns milky, then your banku is still not ready.
Heat some palm oil in a pan and add your onions and momoni. Stir until onions are slightly brown.
Add your kpakpo shito pepper, ginger, garlic and onion blend. Allow simmering.
Take a clean pan and put your chopped okro inside. Add twice the quantity of water and cook for about 8 mins.
Check on your simmering sauce and add tomatoes and garden eggs if you opted for them. Allow simmering for minutes.
Add your smoked salmon, cooked wele (it is precooked to soften it) and crabs. Allow simmering for 10 minutes.
Pour in your cooked okro and stir to mix evenly. Add salt to taste. Allow simmering on low heat for 5 minutes.
Your okro stew is ready. Your can enjoy it with rice or kenkey. But best served with banku.