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RecipesGhanaian Banku with Oven-Baked Tilapia
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Documented recipe

Ghanaian Banku with Oven-Baked Tilapia

Slightly tangy corn-and-cassava dough served with whole oven-baked tilapia, herbs, and fresh sliced vegetables.

This version pairs banku made from corn and cassava dough with whole tilapia, a way of serving the dish documented in Ghanaian cuisine. Dough proportions can vary; this recipe uses the 2-parts-corn-to-1-part-cassava combination given for this version.

· Published on

Total time25 min
Difficultysite.advanced
servings4
Ghanaian Banku with Oven-Baked Tilapia
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Prepare the fish

    Heat the oven to 200 °C. Make two or three shallow cuts on each side of the tilapia. Mix the chopped garlic with the lemon juice and herbs; spread the mixture over the fish and inside their cavities. Brush them with the olive oil.

  2. 02

    Cook the banku

    Put the corn dough, cassava dough, water, and salt in a sturdy pot. Cook over medium heat, stirring continuously, until the mixture thickens into a sticky mass. Add a little water around the mass, cover and let it steam for several minutes, then work it again with the spoon until smooth and even.

  3. 03

    Bake the tilapia

    Place the tilapia on a baking tray and bake at 200 °C for 20–25 minutes. Check the fish at the end of that interval; if needed, continue cooking until the flesh is opaque and flakes when touched with a fork.

    25 min
  4. 04

    Slice the vegetables and serve

    Slice the red onion, cut the green pepper into rounds, and cut the red pepper into strips. Divide the banku and serve it with the roasted tilapia and the fresh vegetables.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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State: Published after documentary validation; no “Tested” label is shown.

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