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{{Short description|Staple food of Ghana}}
{{Short description|Staple food of Ghana}}{{Copy edit|date=June 2022}}{{Infobox food
{{Infobox food
| name = Banku
| name = Banku
| image = BALLS OF BANKU.jpg
| image = BALLS OF BANKU.jpg
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== Preparation ==
== Preparation ==
{{How-to|section|date=29 June 2022}}
Preparation of the dough takes time. [[Cassava]] is peeled and chopped and mixed with corn grains and soaked for a day. The water is poured off and the cassava and maize is milled into dough which is smooth, fine and wet. The next stage in the preparation process is the fermentation of the dough. This takes between two and five days depending on climatic temperatures.<ref>{{Cite web|title=Ghana: Banku|url=https://www.196flavors.com/ghana-banku/|date=2019-06-25|website=196 flavors|language=en-US|access-date=2020-06-01}}</ref><ref>{{Cite web|last=Gracia|first=Zindzy|date=2018-03-01|title=How to prepare banku|url=https://yen.com.gh/106552-how-prepare-banku.html|access-date=2021-10-09|website=Yen.com.gh - Ghana news.|language=en}}</ref>
Preparation of the dough takes time. [[Cassava]] is peeled and chopped and mixed with corn grains and soaked for a day. The water is poured off and the cassava and maize is milled into dough which is smooth, fine and wet. The next stage in the preparation process is the fermentation of the dough. This takes between two and five days depending on climatic temperatures.<ref>{{Cite web|title=Ghana: Banku|url=https://www.196flavors.com/ghana-banku/|date=2019-06-25|website=196 flavors|language=en-US|access-date=2020-06-01}}</ref><ref>{{Cite web|last=Gracia|first=Zindzy|date=2018-03-01|title=How to prepare banku|url=https://yen.com.gh/106552-how-prepare-banku.html|access-date=2021-10-09|website=Yen.com.gh - Ghana news.|language=en}}</ref>


Revision as of 06:30, 29 June 2022

Banku
Balls of banku
Alternative namesakume, ɛtsew
TypeSwallow
Place of originGhana
Serving temperatureHot
Main ingredientsCorn dough, cassava dough, salt and water

In Ghana cuisine, Banku (// ⓘ) is a cooked slightly fermented mixture of corn-dough and cassava-dough made into single serving balls.

Banku is different from any of the Akple product forms indigenous to the Ewes.[1] It is a Ghanaian of GaDangme (or Ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste,[2][3][4] served with soup, okra stew or a pepper sauce with fish.[5][6]

It is preferred by the people of the Southern Regions of Ghana; the Ewe people, the Fante people and the Ga-Adangbe people but also eaten across the other regions in Ghana. The GaDangme (or Ga) people have a softer variation of the food which they call Banku, while the Fante people have a little drier variant of the dish they call ɛtsew. [2][3][7]

Etymology

It is distinctively Ga-Dangme term.[citation needed] There are similar tonal terms with different meaning in the Ga-language, such as Inku (for pomade in the Ga-language), Ashanku (for a variant of a plantain fritter called 'Tatale' in the Ga-language), and many others ending in 'Ku'.[citation needed]

Ingredients

The main ingredients for preparing Banku are corn flour, cassava dough, salt and water, as distinguished from Akple products preparation. Banku and Akple product forms are different yet similar in appearance as dumplings.[8][9] This is traditionally eaten with the hands.[10] Akple is usually eaten with an Okro soup known as "Fetri Detsi" among the Ewes.[11]

Preparation

Preparation of the dough takes time. Cassava is peeled and chopped and mixed with corn grains and soaked for a day. The water is poured off and the cassava and maize is milled into dough which is smooth, fine and wet. The next stage in the preparation process is the fermentation of the dough. This takes between two and five days depending on climatic temperatures.[12][13]

Mix the corn dough, cassava dough and at least 500ml of water, in the deep stainless steel saucepan. Put over a medium flame and stir till the slurry begins to boil. Continue to stir gradually till the slurry becomes dough-like. Now, use your wooden spatula to knead the dough until it is smooth. When smooth, remove any dough stuck to the sides of your pan and center your dough.

Add water around your "dough-in-pan-island", enough to almost cover the surface. Cover very well and allow to boil, ensuring even cooking and steaming of the dough in the covered pan. Knead with a spatula to incorporate the water into the dough until it is smooth. Repeat centering, watering, and kneading till your dough is soft and evenly cooked. Use a small bowl to dish a small portion of the banku into a bowl. Continue this process until the banku is finished from the deep stainless steel saucepan. It can be served with soup, stew or pepper with any meat or fish of your choice.[14]

  • Akple
    Akple
  • Banku and pepper
    Banku and pepper
  • Grilled tilapia with Bbnku
    Grilled tilapia with Bbnku
  • Banku with okro stew and crab
    Banku with okro stew and crab
  • Banku with fried fish and hot pepper
    Banku with fried fish and hot pepper
  • A ball of akple tied in a rubber
    A ball of akple tied in a rubber
  • Akple (upper-right) and borbi tadi
    Akple (upper-right) and borbi tadi
  • A woman preparing banku in Ghana
    A woman preparing banku in Ghana
  • Preparing banku
    Preparing banku

References

  1. ^ (1) A Grammatical Sketch of the Akra or Ga-language - By Johannes Zimmermann, (2) Online Reference By J DZeagu-Kudjodji and Others.
  2. ^ a b Haard, N.F. (1999). Fermented Cereals: A Global Perspective. FAO agricultural services bulletin. Food and Agriculture Organization of the United Nations. p. 37. ISBN 978-92-5-104296-0.
  3. ^ a b Briggs, P.; Rushton, K. (2007). Ghana: The Bradt Travel Guide. Bradt Guides. Bradt Travel Guides. p. 73. ISBN 978-1-84162-205-7.
  4. ^ Muyambo, Freda (2019-06-25). "Banku". 196 flavors. Retrieved 2021-05-15.
  5. ^ online reference, by J Dzeagu-Kudjodji and others ;"Banku". Retrieved 14 February 2015.
  6. ^ "How to prepare Banku". Ghana Web. 13 December 2017.
  7. ^ "Banku". ifood.tv/. Future Today Inc. Retrieved 14 February 2015.
  8. ^ Annan, Dorcas Aba. "Akple & Ground Pepper with Grilled Tilapia". Archived from the original on 14 February 2015. Retrieved 14 February 2015.
  9. ^ Briggs, P. (2014). Ghana. Bradt Travel Guide Ghana. Bradt Travel Guides. p. 84. ISBN 978-1-84162-478-5.
  10. ^ Edwards, E.; Gosden, C.; Phillips, R. (2006). Sensible Objects: Colonialism, Museums and Material Culture. Wenner-Gren International Symposium Series. Bloomsbury Publishing. p. 50. ISBN 978-1-84788-315-5.
  11. ^ "Ghana: Okro Stew". 196 flavors. 2019-06-26. Retrieved 2020-03-09.
  12. ^ "Ghana: Banku". 196 flavors. 2019-06-25. Retrieved 2020-06-01.
  13. ^ Gracia, Zindzy (2018-03-01). "How to prepare banku". Yen.com.gh - Ghana news. Retrieved 2021-10-09.
  14. ^ Gracia, Zindzy (2018-03-01). "How to prepare banku". Yen.com.gh - Ghana news. Retrieved 2021-05-15.
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