Hi, I’m Laura. Today, I’m gonna show you how to make banku (stirred fermented corn dough) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Banku (Stirred Fermented Corn Dough) Recipe
Banku (Stirred Fermented Corn Dough) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Banku (Stirred Fermented Corn Dough) is something that I have loved my whole life.
To bewith this recipe, we have to prepare a few components. You can cook banku (stirred fermented corn dough) using 2 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Banku (Stirred Fermented Corn Dough):
- Get 1-1/2 cups homemade fermented corn dough, with any mold scraped off, or frozen packaged banku dough (corn and cassava), defrosted
- Get 1 tsp salt
Steps to make Banku (Stirred Fermented Corn Dough):
- In a 3-quart saucepan with a handle, mix the dough with 1-1/2 cups water by hand or with a wire whisk to make a smooth paste. Mix in the salt.
- Put on the stove to heat on medium-high, stirring constantly with the whisk or with a stirring stick or very strong wooden spoon. After 5 minutes, the mixture should beto thicken. Lower the heat to medium and switch over to a stirring stick or wooden spoon if previously using a whisk.
- Continue to cook, stirring constantly to keep it from forming lumps, scraping the bottom of the pan and turning the dough as it cooks, also pressing it against the sides of the pan. After another 5 minutes, turn the heat to low and continue stirring and turning.
- Scrape the spoon against the side of the saucepan occasionally and mix the scrapings into the dough. If necessary, add a little water around the edges of the pan to keep it from scorching, and/or turn down the heat.
- The banku should be quite stiff within 15 to 20 minutes on the stove. Remove it from the heat and let it sit a few minutes. When it is cool enough to handle, wet your hands and shape the banku into one large or several small loaves for individual servings.
- To serve: Banku is usually eaten warm or lukewarm. It is a classic accompaniment to eggplant and okra stews,and can also be eaten with a pepper sauce and/or shito.
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