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Banku and Grilled Tilapia: Make Ghana’s Classic Street Food at Home

banku-and-grilled-tilapia-recipe-buster

Banku and Grilled Tilapia is a widely cherished dish in Ghana, particularly among the Ewe and Ga communities, though it’s loved throughout the country. It combines two distinct elements: banku, a fermented corn and cassava dough dumpling, and grilled tilapia, freshwater fish seasoned and flame-grilled to perfection. 

This favorite street food is typically served with a spicy pepper sauce made up of tomatoes, pepper, ginger, onions and salt, and often garnished with vegetables. 

Read Also: Ebbeh: The Gambia’s No.1 Street Food You Must Try

Prep Time 3 hrs
Cook Time 30 mins
Rest Time 5 mins
Total Time 3 hrs 35 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 5
Best Season: Suitable throughout the year
Description

Banku and Grilled Tilapia is a widely cherished dish in Ghana, particularly among the Ewe and Ga communities, though it’s loved throughout the country. It combines two distinct elements: banku, a fermented corn and cassava dough dumpling, and grilled tilapia, freshwater fish seasoned and flame-grilled to perfection. 

Background and Origin

Banku is made by fermenting a mixture of corn and cassava dough, which is then cooked with water and stirred continuously until it forms a smooth, slightly sticky dough. It has a tangy flavor from fermentation and a soft, stretchy texture that makes it perfect for pairing with soups, stews, and grilled proteins. 

Banku is a staple carbohydrate in many southern Ghanaian homes and is enjoyed daily by many.

Tilapia is a freshwater fish found in abundance in Lake Volta and other water bodies in Ghana. For this dish, the fish is usually cleaned, marinated with spices, and grilled over charcoal, which infuses it with a smoky, savory flavor. 

The exterior becomes crispy while the inside remains moist and tender. It’s often served whole, and diners dig in with their hands, enjoying every bit of the seasoned skin and flesh.

Banku and grilled tilapia are enjoyed at home, at family gatherings, and during special events. 

Ingredients
    For the Banku
  • 3 cups of corn dough
  • 2 cups of cassava dough
  • 1 tbsp of salt
    • For the Grilled Tilapia
  • 5 fresh tilapia, descaled.
  • 2 tbsp shrimp seasoning
  • 2 tbsp vegetable seasoning
  • 1 tsp Cumin
  • 1 tsp Anise
  • 1 Scallion
  • 2 Onions
  • 3 Habanero Peppers
  • 2 inches of Ginger
  • 4 Garlic Cloves
  • 1 Shallot
  • Salt to taste
  • 2 tbsp Oil for blending (Optional)
    • For the Garnish
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 cucumber
  • 1 Jalapeno
  • 1 tsp salt
  • 1 tsp shrimp seasoning
  • 1 lemon, juiced.
    • For the Ground Pepper
  • 6 fresh tomatoes
  • 3 habanero peppers
  • 1 tsp salt
  • 1 onion
  • 1 inch of ginger
Instructions
  1. 1
    How to Prepare Banku and Tilapiabanku-and-grilled-tilapia-recipe-buster
    1. Clean and descale the tilapia. Use a knife and make two or more cuts on each side of the tilapia so the ingredients can marinate evenly.
    2. Cut and blend the onion, shallot, habanero peppers, ginger, garlic cloves, scallions, cumin, anise, the vegetable and shrimp seasoning, and oil. 
    3. With the blended sauce, marinate the tilapia, rubbing the sauce on every part of the fish. Cover it and allow it to marinate for at least 3 hours. For the best result, marinate the fish overnight in the refrigerator. 
    4. Grease the oven rack with some oil and place the tilapia on it. Grill the fish in the oven at 350 degrees Fahrenheit for 15 minutes on one side. Then flip the fish over, brush it with some of the marinade, and grill again for 15 minutes.
    5. Dice the vegetables for garnishing the fish and mix them with the salt and shrimp seasoning. Sprinkle the lemon juice on the vegetables. Mix and set aside. 
    6. To prepare the banku, pour the corn and cassava dough into a pot and add 3 cups of water. Mix until it's even. Add salt.
    7. Put the pot on medium heat. Using a banku ladle, stir the mixture until it thickens, ensuring there are no lumps. Continue to stir and turn the banku until it thickens. To soften the banku, add some water and stir. Once the banku absorbs the water, cover the pot and let it cook on low heat for 10 to 15 minutes. Stir and store portions of the banku in ceramic bowls or plantain leaves. Optionally, you can store portions in small plastic bags.
    8. Put the ingredients for the pepper in a blender and blend until they’re semi-smooth. If you have an earthenware and wooden grinder, it’s best to use these to grind your pepper. In the local language, these tools are asanka and tapoli.
    9. Serve the banku alongside the grilled tilapia, ground pepper, and vegetables.
    Video credit by Sweet Adjeley–YouTube
Note

Tips for Preparing Banku and Tilapia

  • For health reasons, always use ceramic or plantain or banana leaves to store cooked banku.
  • While the tilapia is typically grilled over hot charcoal, you can use the oven for similar flavors.
  • You can serve grilled tilapia with Kenkey or Eba, another form of dumplings prepared with corn dough and garri. 
  • You can freeze marinated tilapia and transfer it into the fridge the night before grilling it as desired.

Read Also: Kanda: The Delicious Peanut-Sauce Meatballs of Central Africa

Banku and Grilled Tilapia is more than just a meal—it’s a cultural experience, a reflection of Ghanaian heritage, and a celebration of local ingredients. Whether eaten at a lovely wedding ceremony or in a bustling night grill chop bar, it captures the spirit of Ghanaian hospitality and flavor in every bite.

Enjoy!

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