Banku is a traditional Ghanaian dish made from fermented corn and cassava dough. It is a staple food in many parts of West Africa and is often served with soups and stews. Here's how to prepare banku:

Ingredients:

1. 2 cups of fermented corn and cassava dough (usually available in African or international grocery stores).
2. Water
3. Salt (optional)

Equipment:

1. Cooking pot
2. Wooden ladle or spatula

Instructions:

1. Preparation of the Fermented Dough:
• If you don't have pre-made fermented corn and cassava dough, you can prepare it yourself by mixing equal parts of corn dough and cassava dough. Gradually add water and knead the mixture until it forms a smooth, elastic dough. This dough should be left to ferment for about 2-3 days until it has a slightly sour taste.
2. Mixing the Banku:
• Place the fermented dough in a clean, dry cooking pot.
• Add about 1 cup of cold water to the pot.
3. Cooking the Banku:
• Place the pot on the stove over medium heat.
• Stir the mixture continuously with a wooden ladle or spatula to prevent lumps from forming. You need to stir vigorously to make the banku smooth and elastic.
• Continue to stir and cook for about 10-15 minutes, or until the mixture thickens and becomes stretchy. Banku is done when it's soft but stretchy and has a distinct sour taste. You may need to add more water or dough to achieve the desired consistency.
4. Shaping the Banku:
• Wet your hands with cold water to prevent the banku from sticking to your hands.
• Scoop a portion of the banku and shape it into a smooth, round ball, or you can mold it into a flat disc-like shape.
5. Serving:
• Banku is typically served with soups or stews, such as okra soup, groundnut soup, or palm nut soup.
• To eat banku, tear off a small piece with your fingers, mold it into a small ball, and use it to scoop up the soup or stew.

Additional Tips:

• Some people add salt to the water when preparing the banku, but this is optional and depends on personal preference.
• The consistency of banku can vary from one region to another in West Africa. Some prefer it firmer, while others like it softer and stretchier.
• If you find it challenging to prepare banku at first, it's a good idea to watch someone experienced make it or consult a local recipe for specific regional variations.

Banku is a delicious and versatile dish that pairs well with a variety of West African soups and stews. Enjoy your homemade banku!