Ghanaian cuisine: Difference between revisions

*''[[Banku (dish)|Akple]]'', a traditional meal of the [[Ewe people|Ewe]], is made with corn flour and can be eaten with pepper sauces, stews or any soup. It is typically served with okra soup (''fetridetsi'') or herring stew (''abɔbitadi''). ''Akple'' is never prepared in the same way as ''[[Banku (dish)|banku]]''. An important distinguishing factor between the two products is that ''banku'' requires the use of a special preformulated watery material called Slightly Fermented Corn-Cassava Dough Mix, cooked to a soft solid consistency of Corn-Cassava Dough, AFLATAaflata, en route to a soft form of ''Banku'' with further cooking, and the Slightly Fermented Corn-Cassava Dough Mix is never the signature material of any form of the ''Akple'' product.

*''Banku'' was formulated by the [[Ga-Adangbe people|Ga Dangme]] (or Ga) tribe of the [[Greater Accra Region]], as a slight deviation from the process of preparation of Ga-Kenkey, requiring a different manipulation of THE AFLATAaflata mixed with cassava dough, but unlike Ga-Kenkey it does not require the use of corn husk. One particular Major-Clan of the GaDangme (or Ga) tribe is credited with the original recipe of the ''banku'' meal, even though it may be argued among the major clans.<ref>online reference, by J Dzeagu-Kudjodji and others; online publication: Banku, National of Ghana - EpersianFood ( Mar. 17, 2020 ) ; A grammatical sketch of Akra - or Ga-language ; etc.</ref> Sometimes only [[cornmeal|corn flour]] is used but in many areas cassava dough is cooked together with the fermented corn dough.Fanti

*KenkeyFanti kenkey is wrapped with plantain leaves that give it a different texture. It is boiled for long periods into a consistent solid balls.<ref>{{Cite web |date=2022-04-04 |title=Ghanaian Foods made with maize - Ghfinder |url=https://ghfinder.com/ghanaian-foods-made-with-maize/ |access-date=2023-08-17 |language=en-US}}</ref>