Banku is one of Ghana’s great staples: a smooth, slightly tangy dough of cassava and corn, cooked and shaped into dumplings that partner grilled fish, okra soup or a rich meat stew. A dear friend of Ghanaian origin here in the US shared her family’s way of making it, and I have been hooked since.
It belongs to the same family as fufu — the beloved starchy companions that West African cooking builds meals around — but banku’s gentle sourness and silky texture give it a personality all its own.
This is a simplified home version using cassava flour and cornmeal (traditional banku ferments the corn dough for days). It comes together in about 40 minutes and is a wonderful gateway into Ghanaian cooking.
Banku Recipe
Prep time: 20 minutes · Cook time: 20 minutes · Total: 40 minutes · Servings: 4 · Calories: ~112 per serving
Ingredients
- 1 cup cassava flour
- 1 cup cornmeal
- 1 teaspoon kosher salt
- 2 cups water, plus cold water for the dough
- Black pepper, to taste
Instructions
- Sift the cassava flour and cornmeal into a bowl, add cold water and mix until well combined.
- Transfer to a saucepan and cook over low heat, stirring constantly, until a dough forms — about 10 minutes.
- In another saucepan, bring the 2 cups of water and the salt to a boil over medium-high heat.
- Shape the dough into dumplings with a spoon and lower them carefully into the boiling water.
- Reduce the heat and cook until cooked through, about 8 minutes.
- Serve warm with soup or stew.
Recipe Notes
- Authentic banku is made from corn dough fermented for several days — if you have a West African market nearby, try their fermented dough for the real thing.
- Rice flour can substitute for the cassava flour, with a slightly different texture.
- Spices like cumin, coriander or curry powder can be worked into the dough.
- In Ghana it is classically paired with okra soup, pepper sauce and grilled tilapia.
