Banku and Grilled Tilapia with Shito
A quintessential Ghanaian meal featuring smooth, slightly sour fermented corn dough paired with crispy charcoal-grilled tilapia and fiery shito (black pepper sauce). This coastal favorite represents the perfect harmony of textures and flavors.
Banku and grilled tilapia is a coastal Ghanaian classic, especially among the Ga and Ewe communities. Banku is a smooth, slightly sour dough made from fermented corn and cassava dough cooked together; the fermentation is what gives it its characteristic tang, and the constant stirring over heat is what gives it its stretchy, lump-free texture. It is the sourness of the banku that balances the heat of the shito and the richness of the grilled fish.
Noah ate banku and tilapia for the first time at a beachside spot in Accra — the fish was grilled whole and brought to the table still crackling, and the pepper sauce that came with it was, in his words, "so good I could've spooned it like soup, though I wouldn't recommend that unless you have a high tolerance for heat." He burned his fingers pulling at the tilapia anyway and kept going. He says the thing people get wrong trying to recreate it at home is the pepper: it needs to hurt a little, or it's just fried fish.
Stir without stopping
The technique that makes or breaks banku is the stirring. The corn-and-cassava mixture is worked continuously with a sturdy wooden spatula (banku ta) over medium heat so it cooks into a single, elastic, lump-free mass. Stop stirring and you get raw pockets and lumps; rush the heat and it scorches before it cooks through. It is genuinely a workout, which is why it is traditionally cooked in a heavy pot braced against the body.
The tilapia is scored to the bone so the marinade and heat reach the centre, then grilled — ideally over charcoal — until the skin is crisp. It is served whole with shito and a fresh ground-pepper-and-onion sauce, and the banku is pulled off in small pieces by hand to scoop everything up.
Banku and Grilled Tilapia with Shito
Ingredients
- For Banku:
- 2 cups (475 ml) fermented corn dough (banku flour can substitute)
- 1 cup (235 ml) cassava dough (or 1/2 cup additional corn dough)
- 4-5 cups water
- ½ tsp (2 ml) salt
- For Grilled Tilapia:
- 4 whole tilapia (about 1 lb each), cleaned and scaled
- 2 large onions, sliced into rings
- 4 large tomatoes, sliced
- 4 tbsp (59 ml) vegetable oil
- 2 tsp (10 ml) ground ginger
- 2 tsp (10 ml) garlic powder
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) black pepper
- Salt to taste
- Fresh pepper and onions for stuffing
Instructions
- For the Banku: In a large heavy-bottomed pot, mix corn dough and cassava dough with 2 cups water until smooth, breaking up any lumps.
- Add salt and place pot over medium heat. Stir continuously with a wooden paddle or banku stick.
- Gradually add remaining water as the mixture thickens, stirring vigorously. The key is constant stirring to prevent lumps.
- Cook for 25-35 minutes, stirring constantly, until the mixture becomes smooth, stretchy, and pulls away from the pot sides cleanly.
- The banku should be elastic and shiny. Wet a large spoon, scoop portions and mold into balls. Keep warm.
- For the Tilapia: Score the fish on both sides with 3-4 diagonal cuts, about 1/2 inch deep.
- Mix oil, ginger, garlic powder, paprika, black pepper, and salt to make a marinade.
- Rub the marinade all over the fish, including inside the cavity and into the scored cuts.
- Stuff each fish with sliced onions and fresh pepper. Let marinate for at least 30 minutes.
- If using charcoal: Grill over medium-hot coals for 8-10 minutes per side until skin is crispy and flesh is cooked through.
- If using oven: Broil at 450°F (232°C) for 10-12 minutes per side.
- Serve banku with the grilled tilapia, sliced tomatoes, onion rings, and shito on the side.
Tips & variations
- Keep the heat at medium — too high scorches the banku before it cooks through.
- Score the tilapia deeply so the marinade reaches the bone and it cooks evenly.
- Authentic banku requires vigorous stirring - traditionally done by two people with one stirring and one turning the pot. The fermented corn dough gives banku its distinctive slightly sour taste. For the fish, charcoal grilling provides the most authentic smoky flavor. The fish should be crispy on the outside but moist inside. Ghanaians eat banku with their hands, pinching off small pieces to scoop up fish and sauce.
- Banku mix (fermented corn & cassava)
- Shito (black pepper sauce)
- Scotch bonnet peppers
By region:
- UK & EU: African, Caribbean & Asian grocers — in store or online
- Australia: African/Asian grocers and larger supermarkets
- US & Canada: African grocers or online retailers
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Key ingredients
Frequently asked questions
What is banku made of?
Banku is made from a blend of fermented corn dough and cassava dough, cooked together with water over heat while stirring constantly until it forms a smooth, slightly sour, elastic dough.
Why is my banku lumpy?
Lumps come from not stirring continuously or from adding the dough to water that is too hot too fast. Work the mixture constantly with a sturdy wooden spatula over medium heat until it is smooth and elastic.
What makes banku sour?
The natural fermentation of the corn dough. The longer the corn dough ferments before cooking, the more pronounced the tang, which balances the spicy shito and rich grilled fish.
How do you grill tilapia so it does not stick or fall apart?
Score the fish to the bone, oil the grill and the skin, and let it form a crust before turning it. Grilling over charcoal gives the best smoky flavour, but a hot grill pan also works.
What is shito and why is it served with banku?
Shito is a dark, spicy Ghanaian pepper sauce made with dried fish, prawns, peppers and oil. Its deep, salty heat is the classic partner for banku and grilled tilapia.