Banku

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

1. Sift the cassava flour and cornmeal into a bowl, add cold water and mix until well combined.
2. Transfer to a saucepan and cook over low heat, stirring constantly, until a dough forms — about 10 minutes.
3. In another saucepan, bring the 2 cups of water and the salt to a boil over medium-high heat.
4. Shape the dough into dumplings with a spoon and lower them carefully into the boiling water.
5. Reduce the heat and cook until cooked through, about 8 minutes.
6. 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.