Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Green pepper chopped
Wash pepper, tomatoes, onions and grind in asanka. Don't forget to add salt.
Crack eggs in a bowl.
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.