Main Ingredient
1.Dry corn flour
2. Water
Heat 3 litres of water to boil
Heat 3 litres of water to boil
Fetch 1 litre aside
Add about 0.02 kg of salt to the remaining 2 litres
Weigh 2kg of the flour and add to the salted boiling water
Immediately start stirring continuously till it solidifies
Add the 1 litre of water bit by bit and stir for ten minutes Scoop
Mould in circular shapes of about 0.4kg each into a clean bow!
Main Ingredient
Dried Cassava Flour /Kokonte flour
Pour two cups of water into a metallic cooking pot Place it on the sauce of heat and boil
Whiles boiling, fetch some of the hot water and set aside.
Add 2 and half cups of cassava flour to the boiling water in bits Stir with the wooden spatula whiles adding to ensure there is no lumps formation.
Knead the mixture with the wooden ladle to form a thick and consistent paste.
Continue kneading till you get the texture you need with no lumps.
When cooked, use a small bowl to scoop and mold into desired sizes.
Serve whiles hot with groundnut soup or palm nut soup.
Banku
Main Ingredients
1. Corn Dough
2. Cassava Dough
3. Water.
Different tribes like their banku in different proportions of corn and cassava dough flour and hence the separation of our corn and cassava dough flour to give people the chance to make banku to their preference however we recommend the following proportions if u don’t have any preference
2 portions of corn dough flour to 1 portion of cassava dough flour to a saucepan
Add water and mix into a light watery consistency and put on fire
Add salt to taste and stir until it forms together
Knead until solid and smooth
Add more water and allow to cook for about 10 to 15 mins to soften it to your preferred texture
Knead for another 5 mins until the colour changes and looks less grainy.
Make into a bowl and enjoy with your preferred stew or soup
Main Ingredients
1. Corn dough 100grams*
2. Water
Extras
3. Salt
4. Sugar or other Sweetener
5. Groundnut and/or Milk
The actual volume of corn dough required would vary based on the number of portions and the preferred thickness of the porridge.
1. Bring a saucepan to boil with water about 2/3s the volume of the volume of porridge to be prepared.
2. Mix the corn dough with cold water in a bowl about 1/3 the volume required to create a medium light consistency.
3. Gently pour the mixture into the boiling water while stirring.
4. Add a little salt to taste if preferred while still on fire for a better chance of even mixture.
5. Serve and add sweeteners and other accompaniments as preferred.
Cornmeal porridge is a good source of carbohydrates, fiber, Thiamin and Magnesium.
Try our pepper sauce today and relive an original spicy Ghanaian dining experience.
