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Recipe #7: Banku, 4 choices


By BetumiBlog (Visit website)



Yesterday I mentioned I'd begun fermenting some cornmeal to make the dough for the Ghanaian dish known as banku. The same dough can be used to make a firmer, steamed ball called kenkey (see the March 28, 2007 posting). It takes a few days to get to the right level of sourness, so it'll be a couple more days before I actually make the banku, and perhaps an eggplant or okra stew to serve with it.


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