Ga Coastal Grill · Fermented Corn-Cassava Dough
Banku with Grilled Tilapia
Photo: Flixtey / Wikimedia Commons · CC BY-SA 4.0
Banku's dough is left to ferment for one to three days before cooking, and exactly how long a cook lets it sour is a matter of personal — sometimes fiercely defended — preference.
Fermented corn and cassava dough is cooked and stirred into a smooth, stretchy ball, served alongside a whole tilapia grilled over charcoal and a side of fresh pepper sauce.
Why it's made this way: Associated with the Ga fishing communities along Accra's coast such as Jamestown, banku-and-tilapia pairs a soured starch with the day's grilled catch, sold at countless roadside grill stands after dark.
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