Dinner

Banku with Grilled Tilapia Dinner

Prep

45 minutes

Cook

30 minutes

Servings

GhanaianIntermediateDinnerGluten FreePescatarianDairy Free

About this dish

Banku is a beloved Ghanaian fermented corn and cassava dough dumpling, steamed to a smooth, slightly tangy finish and served alongside grilled tilapia. This recipe brings the vibrant flavors of West Africa to your kitchen, with the fish marinated in a spicy, herbaceous pepper sauce and charred to perfection.

The combination of soft, stretchy banku and smoky, fiery fish creates an unforgettable, balanced meal that’s perfect for a weekend cooking project.

Ingredients

UK and US measurements are both included for every recipe.

Fermented corn dough

grain

500 g

Imperial: about 2 cups

Fermented cassava dough

grain

250 g

Imperial: about 1 cup

Water

liquid

as needed

Salt

seasoning

1 tsp

Whole tilapia, scaled and gutted

protein

4 (about 300 g each)

Imperial: 4 (about 10 oz each)

Scotch bonnet peppers

vegetable

3-4

Onion, roughly chopped

vegetable

1 large

Tomatoes, roughly chopped

vegetable

3 medium

Garlic cloves

vegetable

Fresh ginger, peeled and chopped

herb

1 inch piece

Vegetable oil

fat

2 tbsp

Lime juice

liquid

2 tbsp

Salt

seasoning

to taste

Black pepper

seasoning

to taste

Sliced onion and tomatoes for garnish

vegetable

1/2 onion and 2 tomatoes

Method

Make the banku dough

1 minute

In a large bowl, combine the fermented corn dough and cassava dough. Gradually add water while mixing with your hands until a smooth, thick paste forms (similar to thick pancake batter). Stir in salt. Set aside.

Cook the banku

25 minutes

Transfer the dough to a non-stick pot. Place over medium-low heat and stir continuously with a wooden spatula or banku stirrer. The dough will thicken and become stretchy after about 20–25 minutes of constant stirring. Continue until smooth, with a slightly elastic consistency. Remove from heat. Using wet hands, shape the banku into oval portions. Keep warm.

Prepare the pepper sauce marinade

10 minutes

In a blender, combine scotch bonnet peppers, onion, tomatoes, garlic, ginger, and a splash of water. Blend until smooth. Heat vegetable oil in a pan over medium heat and fry the blended mixture for 5 minutes, stirring occasionally. Season with salt and black pepper. Remove half of the sauce to serve as a dipping sauce; reserve the other half for marinating the fish.

Marinate the tilapia

30 minutes

Make 3 shallow slits on each side of the tilapia. Rub the reserved pepper sauce all over the fish, including inside the cavity. Drizzle with lime juice. Let marinate for at least 30 minutes (or refrigerate overnight for deeper flavor).

Grill the tilapia

16 minutes

Preheat grill to medium-high heat. Lightly oil the grates. Place the marinated tilapia on the grill and cook for 6–8 minutes per side, until the skin is charred and the flesh flakes easily. If you don't have a grill, you can pan-fry or bake the fish.

Serve

1 minute

Serve warm banku with grilled tilapia, a side of the reserved pepper sauce, and fresh sliced onions and tomatoes if desired.

Equipment

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Nutrition facts

360 kcal

Calories

35 g

Protein

55 g

Carbohydrates

10 g

Fat

4 g

Fiber

600 mg

Sodium

Tips

If you can't find fermented corn and cassava dough, you can make banku using a mix of cornmeal and cassava flour (with a bit of sourdough starter for tang), but the traditional fermented dough gives the best authentic flavor and texture.
Stirring the banku continuously is crucial to prevent lumps and achieve that signature smooth, stretchy consistency. It's a workout, but worth it—think of it as arm day!
For a milder sauce, remove the seeds from the scotch bonnet peppers before blending.
You can.
You can also substitute with habanero or jalapeño peppers.
Grilling the tilapia over charcoal adds an irresistible smoky flavor that really elevates the dish.
If.
If using a gas grill, add a smoker box with wood chips for a similar effect.

Serving suggestions

Serve banku and grilled tilapia with extra pepper sauce, fresh sliced onions and tomatoes, and perhaps a side of fried plantains for a complete Ghanaian feast.

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Recipe by

Anaya Patel

Specialises in Indian cuisine

Anaya makes a mean dal makhani and owns 14 types of lentils. She alphabetizes them.

Describe yourself in three words: Organized, nerdy, lentil lover.