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.