Banku

Instructions

1. 1

   Mix the Dough: In a large, heavy-bottomed pot, combine the fermented corn dough and cassava dough. Add a little warm water and use your hands to mix and knead until you have a smooth, lump-free slurry.

2. 2

   Cook on Low Heat: Place the pot over medium-low heat. Add the salt. Begin stirring continuously with a strong wooden spoon or banku stick (banku 'ta').

3. 3

   Knead and Turn: As the mixture heats up, it will begin to thicken and form lumps. You must quickly and vigorously stir, mash, and turn the dough against the side of the pot to smooth it out. This requires significant arm strength.

4. 4

   Steam: Once it forms a cohesive, stiff dough, add 1/2 cup of hot water around the edges, cover the pot tightly, and let it steam on low heat for 10 minutes to ensure the starch is fully cooked.

5. 5

   Shape: Uncover, give it one final vigorous stir to incorporate any remaining water. Using a wet bowl, scoop portions of the hot dough and toss it around the bowl to form smooth, round balls. Serve with soup or grilled tilapia.