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Banku and Tilapia: A Coastal Delight from Ghana

There’s something uniquely satisfying about digging into a warm, steamy ball of banku paired with freshly grilled tilapia and fiery pepper sauce. This iconic Ghanaian dish is more than just a meal—it’s a celebration of culture, community, and the coastal way of life.

Whether you're enjoying it at a local chop bar or around a family table on a sunny weekend, banku and tilapia brings people together with its bold flavors and hearty character.

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What is Banku and Tilapia?

Banku is a slightly sour, dough-like staple made by fermenting a blend of cornmeal and cassava dough. When cooked, it transforms into a smooth, elastic ball that pairs perfectly with grilled tilapia, one of Ghana’s favorite freshwater fish. The accompanying pepper sauce (locally called shito or kpakpo shito depending on variation) adds a spicy kick that completes the dish.

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Ingredients

For the Banku:

• 2 cups fermented cornmeal
• 1 cup fermented cassava dough
• 3–4 cups water
• Salt to taste

For the Grilled Tilapia:

• 2 whole tilapia, cleaned and scaled
• 1 thumb-sized piece of ginger
• 3 cloves garlic
• 1 small onion
• 1 tsp paprika (optional)
• 1 tsp ground black pepper
• 1 tsp salt
• Juice of 1 lemon
• 1 tbsp vegetable oil

For the Pepper Sauce:

• 4 fresh tomatoes
• 1 medium onion
• 3–5 scotch bonnet peppers (adjust to taste)
• Salt to taste
• 1 tsp shrimp powder or maggi cube (optional)

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Preparation Instructions

Step 1: Make the Banku

1. In a large saucepan, mix cornmeal and cassava dough with water into a smooth, lump-free paste.
2. Place on medium heat and stir continuously with a wooden spatula (banku ‘stick’) to prevent lumps.
3. Stir until the mixture thickens and becomes stretchy. Add water as needed and salt to taste.
4. Once it pulls away from the sides of the pan and forms a smooth, elastic dough, it’s ready.
5. Mold into balls using a wet spoon and set aside.

Step 2: Grill the Tilapia

1. Blend ginger, garlic, onion, lemon juice, oil, and spices into a smooth marinade.
2. Rub the marinade generously into the fish, making sure to get it into the slits and cavity.
3. Let it marinate for at least 30 minutes.
4. Grill over a charcoal flame or in an oven at 400°F (200°C) for 20–25 minutes, turning once.

Step 3: Prepare the Pepper Sauce

1. Blend tomatoes, onion, and peppers together until smooth.
2. Pour into a saucepan and simmer for 10–15 minutes with a little oil and salt.
3. Add shrimp powder or seasoning cube if desired. Cook until the sauce thickens.

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Serving Suggestion

Serve a ball of banku on a plate, place the grilled tilapia beside it, and top or side it with a generous scoop of pepper sauce. Eat with clean hands to enjoy the full cultural experience.

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Cultural Roots and Relevance

In Ghanaian homes, especially in the southern and coastal regions, banku and tilapia is more than a staple—it’s a shared experience. Weekends, festivals, and family gatherings are incomplete without the aroma of grilled fish filling the air. It's not just food; it’s heritage.

This dish reflects Ghana's deep connection to the sea, its resourceful use of fermentation, and the love of bold, natural flavors. Whether you’re Ghanaian or just a fan of great food, banku and tilapia invites you to taste the coast in every bite.

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Ghanaian Pepper Sauce: A Fiery Favorite for Every Table

In Ghanaian cuisine, sauces are never just an afterthought—they're bold, spicy, and unforgettable. One of the most iconic is the fresh pepper sauce, a vibrant blend of peppers, tomatoes, onions, and a pinch of salt. It’s quick to make, full of natural flavor, and the perfect accompaniment to dishes like banku and tilapia, kenkey, or kebabs.

Unlike shito, which is slow-cooked and rich, this pepper sauce is fresh and fiery, capturing the essence of the ingredients without overcomplicating them.

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Ingredients

• 4–5 fresh tomatoes
• 1 large onion (divided)
• 3–5 scotch bonnet or chili peppers (adjust to taste)
• 1 clove garlic (optional)
• Salt to taste
• 1 seasoning cube (optional)
• 1 tbsp oil (optional for sautéed version)

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How to Make Fresh Pepper Sauce

Method 1: Raw and Rustic (Traditional Style)

1. Roughly chop the tomatoes, half the onion, and peppers.
2. Pound them together in an asanka (traditional earthenware grinder) or blend them coarsely in a food processor.
3. Add salt and a little chopped raw onion for extra crunch.
4. Serve immediately with grilled fish or banku.

Method 2: Lightly Cooked (Milder, Longer Shelf Life)

1. Blend tomatoes, peppers, garlic, and half the onion until smooth.
2. Pour into a pan with a spoonful of oil and simmer for 10–15 minutes.
3. Add salt and seasoning cube if desired. Stir occasionally until the sauce thickens.
4. Let it cool slightly before serving.

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Serving Suggestions

• Pair with banku and grilled tilapia for a classic combo.
• Serve with kenkey and fried fish for a street-food favorite.
• Use as a dip for yam chips, kelewele, or even as a side for plain rice.

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Tips for the Best Sauce

• Use kpakpo shito (mild green chili peppers) if you want flavor without too much heat.
• Add a pinch of smoked paprika or dried shrimp powder for extra depth.
• Want a smoother texture? Strain the blended sauce before simmering.

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Whether you like it raw and punchy or simmered and smoky, Ghanaian pepper sauce delivers boldness in every spoonful.