Main
Banku with tilapia and okra stew
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Farine de maïs (semoule fine) — to buy300 g
- Cassava flour — to buy150 g
- Onion — to buy1
- Olive oil — to buy2 tbsp
- Tomato — to buy4
- Chili pepper — to buy1
- Okra — to buy200 g
- White fish fillet — to buy400 g
Preparation
Mix the cornmeal and cassava flour with cold water until you get a smooth, lump-free batter, let it ferment at room temperature for 24 to 48 hours in a covered container: it's this fermentation that gives banku its typical slightly tangy taste.
Pour the fermented batter into a saucepan and cook over low heat, stirring constantly with a wooden spoon for 15-20 minutes, until you get a dense, smooth, stretchy ball that pulls away from the sides.
Shape the banku into balls with wet hands and keep warm.
For the stew: cook the onion in the oil for 5 minutes, add the chopped tomato and chilli, cook for 10 minutes.
Add the okra cut into rounds and the white fish, simmer covered for 15 minutes until the fish is cooked and the okra tender.
Serve the banku with the hot fish and okra stew on the side.