How to prepare 'Banku' and 'Fante Fante'

Ingredients

Directions

1. Cut fish into desirable sizes and wash thoroughly

2. Seasoning fish with salt and spices and set it aside.

3. Saute onion , garlic and  ginger in palm oil over medium heat.

4. Add blended pepper when after 2-3 minutes and stir continously.

5. Add tomatoes and allow to cook for 3 minutes.

6. Add seasoned fish and a little water and cover for fish to cook for 6-10 minutes

7. Add powered shrimps after 3 minutes and stir carefully.

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8. Reduce heat and allow sauce to simmer.

9. Put another saucepan on fire for the banku, add water and salt, cover to boil.

10. 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.

11. Put the watery paste in the saucepan and stir gently until it starts to thicken.

12. 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.

13. Add 1 cup of water and use the wooden spoon to make a few holes in the mass. Increase the fire and cover.

14. 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.

15. Use a small bowl to shape the banku into your preferred serving sizes.

16. Serve the banku with the fante fante.