Ghanaian Banku and Tilapia with Fresh Tropical Fruits


  • 1 whole tilapia
  • 2 medium size fresh tomatoes
  • 4 pieces of scotch bonnets (kpakpo shito)
  • 3 medium size onions
  • Spices
  • Corn dough
  • Cassava dough
  • Water
  • Salt
  • Chunked/sliced fresh tropical fruits (papaya, lime)


  1. Season and grill your whole tilapia.
  2. Blend the pepper (scotch bonnet), onions and tomatoes. Add salt to taste. (Note: if you really want the true African cooking experience, you can do this using a mortar and pestle).
  3. Mix the corn and cassava dough into a smooth paste. Add a pinch of salt.
  4. Heat your paste in a saucepan and stir with a wooden spoon (banku ‘ta’). Stir gently until it starts to thicken.
  5. As it gets thicker and gathers at the bottom of the wooden spoon, apply more force.
  6. Reduce the heat, hold the pot in place with a napkin or sackcloth and start to beat through with the wooden spoon. Do this for about 6 minutes with brief stops in between.
  7. Use the wooden spoon to create perforations in the thick mass, add water, increase the heat and cover to cook.
  8. Check on your banku and make sure the water does not fully dry up. Repeat the kneading process until smooth.
  9. When smooth to your satisfaction, use a smaller bowl to shape the banku into preferred serving sizes.
  10. Put 1 or 2 banku onto a plate, add the grilled tilapia on one side and dish the blended pepper at another side.
  11. Garnish with fresh chunked tropical fruits and enjoy.
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