📝 About This Recipe
Experience the soulful essence of Ghanaian coastal cuisine with this nutrient-dense variation of Banku, utilizing ancient grains like millet and sorghum. This dish features a unique, tangy flavor profile achieved through a natural fermentation process, resulting in a smooth, elastic dough that is both comforting and incredibly satisfying. Traditionally enjoyed by the Ga and Ewe people, this artisanal swallow is the perfect vessel for soaking up rich, spicy soups and stews.
🥗 Ingredients
The Fermented Grain Base
- 2 cups Pearl Millet (whole grain, thoroughly cleaned)
- 1 cup Red Sorghum (whole grain)
- 1 cup White Corn (Maize) (dried kernels to provide essential starch)
- 4-6 cups Filtered Water (for soaking and blending)
The Cooking Process
- 4 cups Fermented Dough (prepared from the grain base above)
- 3 cups Warm Water (plus extra for adjusting consistency)
- 1.5 teaspoons Sea Salt (to enhance the fermented tang)
- 1/2 cup Cold Water (for smoothing the surface during cooking)
👨🍳 Instructions
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1
Begin by thoroughly washing the millet, sorghum, and corn in a large bowl until the water runs clear. Soak the grains in plenty of filtered water for 24 hours at room temperature.
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2
Drain the soaked grains and blend them with just enough fresh water to create a very smooth, thick paste. The texture should be fine and not gritty.
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3
Place the blended paste into a clean glass or ceramic bowl, cover tightly with a cheesecloth or a lid, and let it ferment in a warm, dark place for 2 to 3 days until it develops a distinct sour aroma.
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4
Once fermented, take 4 cups of the dough and place it into a heavy-bottomed pot (traditionally a cast iron or thick aluminum pot).
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5
Add 3 cups of warm water and the sea salt to the dough. Use your hands or a whisk to mix it thoroughly until it forms a smooth, lump-free slurry.
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6
Place the pot over medium-high heat and begin stirring constantly with a strong wooden spatula or a 'banku ta' (traditional wooden paddle).
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7
As the mixture heats up, it will begin to thicken. Continue stirring vigorously to prevent lumps from forming at the bottom of the pot.
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8
Once the mixture thickens into a heavy paste, reduce the heat to medium. This is where the 'kneading' begins; use the spatula to press the dough against the sides of the pot repeatedly.
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9
If the dough feels too stiff to turn, add 1/4 cup of hot water around the edges, cover the pot, and let it steam for 3-5 minutes before continuing to knead.
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10
Continue the rhythmic stirring and pressing for about 20-25 minutes. The banku is ready when it turns from a pale color to a slightly translucent, deeper hue and becomes very elastic.
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11
Wet a small bowl with cold water. Scoop a portion of the hot dough into the bowl and shake it in a circular motion to form a smooth, glistening ball.
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12
Wrap the individual balls in parchment paper or BPA-free plastic wrap to keep them moist and soft until ready to serve.
💡 Chef's Tips
For a deeper sour flavor, allow the dough to ferment for a full 72 hours in a humid environment. Always use a sturdy wooden spoon; the dough becomes very heavy and requires significant strength to turn properly. If you find lumps forming, use the back of your spoon to mash them against the side of the pot vigorously while the dough is still wet. To store leftovers, keep the balls wrapped; they can be refrigerated for up to 5 days and steamed to reheat. If you cannot find whole sorghum, you can substitute with high-quality sorghum flour, though the texture will be slightly less rustic.
🍽️ Serving Suggestions
Serve hot with traditional Okra Stew (Okro Soup) loaded with crab and wele. Pair with grilled Tilapia and a side of spicy raw pepper sauce (Shito or fresh salsa). Enjoy alongside a steaming bowl of Groundnut (Peanut) Soup for a rich, nutty contrast. Accompany with a cold glass of Bissap (Hibiscus tea) to balance the savory, fermented notes. Try it with 'Palava Sauce' (spinach and egusi stew) for a nutrient-packed vegetarian meal.