Banku

Ingredients

• •2 cups cornmeal
• •1 cup cassava flour
• •4 cups water
• •1 teaspoon salt
• •2 tablespoons butter
• •1.5 pounds white fish fillets
• •2 cans (14 oz each) crushed tomatoes
• •1 large onion, diced
• •3 cloves garlic, minced
• •2 tablespoons tomato paste
• •2 tablespoons vegetable oil
• •1 teaspoon ground pepper

Directions

1. 1Heat 4 cups of water in a large pot until boiling, then add salt.
2. 2In a bowl, mix cornmeal and cassava flour with 1 cup cold water until smooth.
3. 3Slowly pour the cornmeal mixture into boiling water while stirring constantly to avoid lumps.
4. 4Cook for 15-20 minutes, stirring frequently, until thick and creamy, then stir in butter and set aside.
5. 5Heat oil in another pot and sauté onion and garlic until fragrant, add tomato paste and cook for 1 minute.
6. 6Add crushed tomatoes, fish, pepper, and salt; simmer for 15 minutes until fish is cooked through.
7. 7Wet your hands and shape the banku dough into cylindrical portions, place on a plate.
8. 8Serve the banku alongside the hot fish stew.

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