Banku is much like kenkey, but boiled directly in a pot, free from wrapping like kenkey, in a foil, corn husk or plantain leaves.
It is eaten as a dumpling with traditional African soups, made from vegetables and meat or fish.
This is mixed with half a cup full of water, and mixed together to form a thick paste. The mixture is allowed to ferment for about 3 -4 days.
The fermented product is then kneaded with the hand thoroughly, until a very smooth dough is obtained.
This is placed then cut into small dumplings, the size of a tennis ball, and placed in a pot. Water is added to it, and boiled into a gelatinous mass for about an hour.
The cooked product is the Banku, ready to be served hot or cold with palm nut soup or any other African soup of choice.
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