Banku is a staple food in Ghana, prepared from fermented corn and
cassava dough. It has a soft and slightly elastic texture, similar to a
dumpling or dough ball. The fermentation process gives banku its
distinctive sour taste. It is usually consumed with Okro Soup which is a
delightful๐ and slimy soup made from fresh okra pods. It is a wholesome
and nutritious dish that combines the flavors of okra, vegetables, and
typically a protein source, such as fish, meat, or seafood. Okra's
natural thickening properties give the soup its characteristic slimy
texture, which is beloved by many especially me ๐.
Preparation and Presentation.
Banku and Okro Soup are often served together, creating a harmonious
pairing of flavors and textures. The preparation of this dish involves
several steps:
Banku Preparation: To make banku, corn and cassava
dough are mixed with water and cooked until it reaches a dough-like
consistency. The dough is then fermented for a few days to develop
its sour taste.
Okro Soup Preparation: Okro pods are sliced and
combined with ingredients like tomatoes, onions, chili peppers, and
various proteins, depending on personal preference. The mixture is
cooked until the okra is tender, and the soup thickens naturally.
Serving: Banku is shaped into small, doughy balls
and served with okro soup poured over it. The soup clings to the
banku, creating a delightful contrast of textures and flavors.