How to make it
5 steps. Take it one step at a time.
Mix the fermented corn dough and cassava dough
In a heavy-bottomed pot, mix the fermented corn dough and cassava dough with 500ml (2 cups) of water. Use your hands or a whisk to break down all lumps until a smooth, thin paste is formed.
Add 1 tsp of salt
Add 1 tsp of salt to the mixture and stir well. Place the pot on medium heat.
Stir the mixture continuously
Stir the mixture continuously with a wooden spatula. As it heats up, it will begin to thicken and form lumps. Keep stirring vigorously to keep it smooth.
10 minOnce it becomes a thick paste, start 'driving' the dough
Once it becomes a thick paste, start 'driving' the dough: use the spatula to knead the dough against the sides of the pot. If it's too hard, add a splash of hot water. Cover and let it steam on low heat for 5 minutes, then knead again for another 5-10 minutes until it looks smooth and slightly translucent.
15 minDampen a small bowl
Dampen a small bowl with water. Scoop a portion of the hot Banku into the bowl and shake it in a circular motion to form a smooth ball. Repeat for the remaining dough.
A little kitchen wisdom
Authentic Banku depends on the quality of the fermentation. For a smoother texture, ensure all lumps are dissolved in the water before turning on the heat. Use a sturdy wooden spatula (banku ta) to 'drive' or knead the dough against the side of the pot.
