Ingredients

Advertisement

Advertisement

• Palm nuts
• Fresh Tilapia
• Meat
• Tomatoes
• Onions
• Pepper
• Ginger
• Cloves
• Salt
• Seasonings
• Corn dough
• Casaava dough

Read more >>>

Method

Advertisement

Advertisement

Banku

• Put 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.