Banku with Tilapia

Banku

Ingredients12

• fermented corn dough400 g
• fermented cassava dough200 g
• water500 ml
• salt1 tsp
• whole tilapia4
• fresh ginger20 g
• garlic4 cloves
• onion1
• Scotch bonnet peppers2
• tomatoes3
• lemon1
• vegetable oil2 tbsp

Method

1. Clean the tilapia, score the sides, and rub with salt, grated ginger, crushed garlic, and lemon juice. Rest for 15 minutes.
2. Blend the onion, tomatoes, and Scotch bonnet with a pinch of salt into a pepper sauce.
3. Heat the oil in a pan and fry or grill the fish until cooked through and lightly browned, about 6 minutes per side.
4. Mix the corn dough and cassava dough with water and salt in a heavy pot over medium heat.
5. Stir constantly, adding water as needed, until the mixture thickens into a smooth, stretchy banku, about 15 to 20 minutes.
6. Shape the banku into smooth balls with a wet spoon or hands.
7. Serve the banku with the tilapia and pepper sauce.