Banku with Grilled Tilapia

Name: Banku with Grilled Tilapia
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ghana
Ingredients: 2 cups fermented corn and cassava dough (banku dough); 2 cups water, for cooking the dough; 2 whole tilapia, scaled and cleaned; 2 tbsp vegetable oil; 1 tsp paprika; 1 tsp ground ginger; 1 lemon, juiced; Pepper sauce (tomato-scotch bonnet), for serving

4 servings20 min prep30 min cookMedium Ghana

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The Story Behind It

The Tale of Banku with Grilled Tilapia

Story updated September 17, 2026

Banku, a fermented dough of maize and cassava, is a coastal Ghanaian staple whose sour tang comes from days of fermentation before cooking. Paired with grilled tilapia and a fiery pepper sauce, it's one of Ghana's most popular combinations, especially in Ga and Ewe communities along the coast.

Ingredients

Scale:· 4 servings

2 cups fermented corn and cassava dough (banku dough)
2 cups water, for cooking the dough
2 whole tilapia, scaled and cleaned
2 tbsp vegetable oil
1 tsp paprika
1 tsp ground ginger
1 lemon, juiced
Pepper sauce (tomato-scotch bonnet), for serving

Instructions

1Rub tilapia with oil, paprika, ginger, lemon juice, and salt; let marinate 20 minutes.
2Grill or pan-fry the tilapia 5-6 minutes per side until charred and cooked through.
3In a pot, whisk the fermented dough with water over medium heat, stirring constantly to avoid lumps.
4Keep stirring vigorously as it thickens into a smooth, stretchy paste, about 15-20 minutes.
5Shape the banku into smooth balls using a wet spoon or hand.
6Serve banku alongside the grilled tilapia and pepper sauce.

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