How To Prepare Banku.. (Ghanaian Dish).

Banku

Banku is a Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish consistent paste.
Ingredients: 

• Cassava dough
• Corn dough
• Pepper
• Onion chopped
• Tomatoes chopped
• Green pepper chopped
• Eggs
• Carrot
• vegetable oil

Method 

• Wash pepper, tomatoes, onions and grind in machine. adding some salt. 
• Crack eggs in a bowl. Add chopped tomatoes, onions, green pepper, carrots, salt and whisk. 
• Heat a non-stick skillet to medium-high heat and spray with some oil. 
• Pour egg mixture and turn over when the sides begins to brown. 
• Put another saucepan on fire for the Banku, 
• Add water and salt, cover to boil. 
• Wash your hands and mix and mash up the corn and cassava dough in a bowl to form a paste picking out all the lumps and fibre that are in it.
• Put the watery paste in the saucepan and stir gently until it starts to thicken. 

Note: As it progresses, it will start to gather at the bottom of the spoon and will need more and more force to stir it. 

• Reduce the heat. Now use a dish cloth or towel to hold the pot in place, and still with the wooden spoon, start to knead it. 
• Do this for about 5 minutes resting in between. 
• Add 1 cup of water and use the wooden spoon to make a few holes in the mass. 
• Increase the fire and cover. 
• Turn it a few times during this process as the mixture bowls. 
• When the water is almost finished, turn down the heat and start kneading the Banku again. 
• Another 5 minutes should do it. Use a small bowl to shape the Banku into your preferred serving sizes. 

Serve the Banku.