This recipe best works with left over banku. Very delicious, simple to prepare and highly nutritious containing almost all the food nutrients.
- Cassava dough
- Corn dough
- Onion chopped
- Tomatoes chopped
- Green pepper chopped
- Cooking oil
- 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.