Banku and Tilapia

Instructions

1. Prepare the banku dough
   In a large mixing bowl, combine the corn dough and cassava dough. Add 1 cup of water and mix well until smooth with no lumps. Let the mixture sit for about 10 minutes to slightly ferment.
2. Cook the banku
   Pour the mixed dough into a large pot and add 2 cups of water. Place over medium heat and stir continuously with a wooden spoon. As it thickens, continue stirring vigorously to prevent lumps from forming. Cook for about 15-20 minutes until the mixture becomes very thick and elastic.
3. Prepare the tilapia
   Clean the tilapia thoroughly and make 3 diagonal cuts on each side of the fish. In a small bowl, mix minced garlic, grated ginger, salt, and ground black pepper. Rub this mixture into the cuts and all over the fish, then let it marinate for 15 minutes.
4. Make the pepper sauce
   In a blender, combine chopped tomatoes, onions, Scotch bonnet peppers, and remaining garlic and ginger. Blend until smooth. Heat vegetable oil in a saucepan over medium heat, add the blended mixture and ground dried shrimp (if using). Cook for 15-20 minutes, stirring occasionally until the sauce thickens. Season with salt to taste.
5. Grill the tilapia
   Preheat a grill or oven to high heat (400°F/200°C). Brush the marinated tilapia with a little oil and place on the grill. Cook for 5-7 minutes on each side until the skin is crispy and the fish is cooked through with an internal temperature of 145°F (63°C).
6. Shape the banku
   Once the banku is cooked, wet your hands with water and scoop portions of the dough. Roll each portion into a smooth ball, about the size of your fist. Place the balls on a plate.
7. Serve the dish
   Serve the banku balls alongside the grilled tilapia and pepper sauce. Traditionally, banku is eaten by pinching off a small piece with your fingers, dipping it in the pepper sauce, and enjoying it with a bite of the fish.