Popular in Ghana, banku is a dish consisting of cassava and fermented corn bread. Corn and cassava are ground into flour, combined with water, and then allowed to ferment for a few days to make banku. The mixture is then boiled in boiling water while being constantly stirred until it takes on the consistency of a smooth, elastic dough.

In addition to soups and stews, banku is frequently served as a starchy side dish, and it goes particularly well with fish and shellfish meals. A little portion of the banku is torn off, rolled into a ball, and then dipped into the soup or stew to be consumed.

Banku is renowned for its peculiar sour flavor and scent, which are the result of fermentation. In Ghana, it is a common food, especially in the southern regions, and is frequently eaten as a substantial and pleasant supper.

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