Banku (dish)
In Ghanaian cuisine, banku and akple (// ⓘ) are swallow dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls.
Balls of banku | |
| Alternative names | Akple, ɛtsew |
|---|---|
| Type | Swallow |
| Place of origin | Ghana |
| Serving temperature | Hot |
| Main ingredients | Corn dough, cassava dough, salt and water |
Banku is cooked in hot water until it turns into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.
Akple is preferred by the people of the southern regions of Ghana—the Ewe people, the Fante people and the Ga-Dangme—but it is also eaten across other regions in Ghana. Banku is a softer variety eaten by the Ga-Dangme (or Ga), while the Fante people also have a drier variant of the dish they call ɛtsew.
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