Banku

Instructions

1. Prepare the fermentation
   In a large bowl, mix 1 cup of corn flour with 2 cups of water. Cover with a clean cloth and let it sit at room temperature for 2-3 days to ferment. If you're short on time, you can use 1 tablespoon of vinegar to speed up the fermentation process (let sit for 12 hours).
2. Mix the flours
   After fermentation, add the remaining 1 cup of corn flour, 1 cup of cassava flour, and salt to the fermented mixture. Gradually add 1 cup of water while mixing to form a thick, smooth paste. The consistency should be similar to thick porridge.
3. Cook the banku
   Transfer the mixture to a large pot over medium heat. Stir continuously with a wooden spatula to prevent lumps from forming. As it thickens, add the remaining 1 cup of water gradually. Continue stirring vigorously for about 30-35 minutes until the banku becomes smooth, stretchy, and pulls away from the sides of the pot.
4. Shape the banku
   Dip a wooden spoon in water and use it to scoop portions of the banku. Shape each portion into a smooth ball by rolling it between your palms (dip hands in water to prevent sticking). Cover to keep warm while preparing the pepper sauce.
5. Make the pepper sauce
   In a blender, combine the tomatoes, scotch bonnet peppers, onion, garlic, and ginger. Blend into a smooth paste. Heat the oil in a saucepan over medium heat, add the blended mixture and cook for 15-20 minutes, stirring occasionally. Add salt to taste and shrimp powder if using.
6. Prepare fish (optional)
   If serving with fish, clean the tilapia or mackerel and make 3-4 diagonal cuts on each side. Season with salt and grill or fry until cooked through and crispy on the outside, about 5-7 minutes per side.
7. Serve
   Serve the banku balls with the pepper sauce and grilled/fried fish if using. Traditionally, banku is eaten with clean hands by taking a small piece, dipping it in the sauce, and enjoying with the fish.