Banku with Grilled Tilapia and Shito Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 45 minutes (includes 30 minutes marinating; plus 48–72 hours to ferment dough if making from scratch)
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 5 minutes (plus fermentation time if making dough)

Quick Ingredients

• Banku: 2 cups fermented corn dough, 1 cup fermented cassava dough, 3 cups water, 1 tsp fine sea salt
• Tilapia + Marinade: 2 whole tilapia (1–1.25 lb/450–560 g each), 1 small onion, 1 in (2.5 cm) ginger, 4 garlic cloves, 1–2 Scotch bonnets (to taste), 1 tbsp lemon juice, 2 tbsp neutral oil, 1 tsp ground anise, 1 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp kosher salt, 1 tsp dried thyme
• Shito (chili sauce): 3/4 cup neutral oil, 1 large onion, 4 garlic cloves, 1 in (2.5 cm) ginger, 2 tbsp tomato paste, 2–3 tbsp ground red chili powder, 2 tbsp dried shrimp powder, 1 tbsp smoked fish powder, 1 tsp salt
• Fresh Pepper Relish: 1 green bell pepper, 1–2 Scotch bonnets, 2 small tomatoes, 1 small red onion, juice of 1 lime, 1 tbsp water, salt
• To serve: 1 small red onion (thinly sliced), lime/lemon wedges, chopped cilantro or parsley (optional)

Do This

• 1. Blend marinade; score fish; coat well and marinate 30 minutes chilled.
• 2. Cook shito on medium-low 35–45 minutes until deep auburn and oil separates.
• 3. Blitz fresh pepper relish; season with lime and salt. Soak onion rings 10 minutes in cold salted water.
• 4. Heat grill to 425°F/220°C; oil grates or a fish basket.
• 5. Grill tilapia 7–9 minutes per side to 145°F/63°C internal; rest 5 minutes.
• 6. Cook banku: whisk doughs with water; stir over medium heat 15–20 minutes until smooth and elastic; steam covered 5 minutes; stir in salt.
• 7. Shape 4 warm mounds; plate with fish, shito, relish, and onions.

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Why You’ll Love This Recipe

• Authentic but approachable: classic Ghana/Togo flavors with home-kitchen techniques.
• Textural contrast: soft, tangy banku beside smoky, charred, spice-rubbed tilapia.
• Big, balanced heat: deep, savory shito plus bright, zesty fresh pepper relish.
• Make-ahead friendly: shito keeps for weeks; banku can be shaped and reheated.

Grocery List

• Produce: 3 onions (yellow/red), fresh ginger, garlic, 1 green bell pepper, 1–4 Scotch bonnets (or habaneros), 2 small tomatoes, 2 limes/lemons, cilantro/parsley (optional)
• Dairy: None
• Pantry: 2 whole tilapia (scaled and gutted), fermented corn dough, fermented cassava dough, neutral oil, tomato paste, ground red chili powder, dried shrimp powder, smoked fish powder, ground anise, smoked paprika, dried thyme, black pepper, kosher/fine salt

Full Ingredients

Banku (Fermented Corn-and-Cassava)

• 2 cups fermented corn dough (store-bought preferred)
• 1 cup fermented cassava dough (agbelima)
• 3 cups water
• 1 tsp fine sea salt
• 1 tsp neutral oil (for shaping hands/spoon)

Grilled Tilapia & Marinade

• 2 whole tilapia, 1–1.25 lb (450–560 g) each, scaled, gutted, fins trimmed
• 1 small onion (about 120 g), roughly chopped
• 1 in (2.5 cm) fresh ginger, peeled and sliced
• 4 garlic cloves
• 1–2 Scotch bonnets or 1 habanero (seeded for milder heat)
• 1 tbsp fresh lemon juice
• 2 tbsp neutral oil
• 1 tsp ground anise
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt

Shito (Ghanaian Chili Sauce)

• 3/4 cup neutral oil (sunflower, canola, or peanut)
• 1 large onion, roughly chopped
• 4 garlic cloves
• 1 in (2.5 cm) fresh ginger, peeled
• 2 tbsp tomato paste
• 2–3 tbsp ground red chili powder (to taste)
• 2 tbsp dried shrimp powder
• 1 tbsp smoked fish powder (or 1 tsp fish sauce as a fallback)
• 1/2 tsp ground cloves (optional but traditional)
• 1 tsp kosher salt, plus more to taste

Fresh Pepper Relish & Sliced Onions

• 1 green bell pepper, seeded and chopped
• 1–2 Scotch bonnets, stemmed (seeded if desired)
• 2 small ripe tomatoes, chopped
• 1 small red onion, chopped (plus 1 small red onion, thinly sliced for serving)
• Juice of 1 lime (about 2 tbsp)
• 1 tbsp water, plus more as needed
• 1/2 tsp fine sea salt, or to taste

To Serve

• Lime or lemon wedges
• Chopped cilantro or parsley (optional)

Step-by-Step Instructions

Step 1: Ferment (or Source) the Dough

For authentic banku, use fermented corn and cassava dough. The easiest route is store-bought (found in West African markets). To make fermented corn dough at home (optional): whisk 2 cups fine white cornmeal with 2 cups lukewarm water into a thick batter in a non-reactive container. Cover loosely and ferment 48–72 hours at 75–80°F (24–27°C), stirring once daily, until tangy and slightly bubbly. Strain off any sour water, then stir to a thick paste. For cassava dough, it’s best to buy prepared agbelima; home fermentation is similar but requires grated fresh cassava and careful draining.

Step 2: Cook the Shito (Chili Sauce)

Blend onion, garlic, and ginger with 2 tbsp water to a smooth paste. Warm 3/4 cup oil in a medium saucepan over medium-low heat (aim for a gentle sizzle, about 250–285°F/120–140°C). Stir in the aromatics and cook 10–12 minutes, stirring often, until reduced and lightly golden. Add tomato paste; cook 2 minutes. Stir in chili powder, dried shrimp powder, smoked fish powder, ground cloves (if using), and 1 tsp salt. Cook low and slow 20–30 minutes more, stirring occasionally, until the sauce darkens to deep auburn and the oil separates to the surface. Taste and adjust salt. Keep warm over very low heat or hold covered.

Step 3: Make the Fresh Pepper Relish and Prepare the Onions

In a mortar and pestle or blender, pulse green bell pepper, Scotch bonnets, chopped tomato, chopped red onion, lime juice, 1 tbsp water, and salt until chunky-smooth. Adjust salt and acidity to taste. For serving onions, thinly slice the second red onion and soak the rings in cold salted water for 10 minutes, then drain; this softens their bite.

Step 4: Marinate the Tilapia

Blend onion, ginger, garlic, Scotch bonnet, lemon juice, oil, ground anise, smoked paprika, thyme, black pepper, and salt into a paste. Pat fish dry. Score each side with 3 diagonal cuts about 1/2 inch (1.3 cm) deep. Rub the marinade into the cuts, cavity, and surface. Cover and chill 30 minutes (up to 2 hours). Remove from the fridge 10 minutes before grilling.

Step 5: Preheat the Grill

Heat a charcoal or gas grill to medium-high, 400–450°F (205–230°C). Clean and oil the grates well, or use a fish basket lightly oiled to prevent sticking. Have a cooler zone ready (indirect heat) in case the fish browns too fast.

Step 6: Grill the Tilapia

Place fish over direct heat. Grill 7–9 minutes per side (covered if using gas), until the skin is charred in spots and the thickest part of the flesh reads 145°F (63°C). If flare-ups occur, move to indirect heat to finish. Rest 5 minutes; the juices will settle and skin will crisp slightly.

Step 7: Cook and Shape the Banku

In a heavy pot, whisk fermented corn dough and cassava dough with 3 cups water until smooth. Cook over medium heat, stirring constantly with a sturdy wooden spoon or banku stick. The mixture will thicken around 6–8 minutes; keep stirring and folding 12–15 minutes more until glossy, smooth, and elastic. Reduce heat to low, cover, and let steam 5 minutes. Stir in 1 tsp salt in the last minute. The banku should be lump-free and pull cleanly from the sides of the pot.

Lightly oil a spoon and your gloved hands. Portion and shape into 4 smooth mounds. Keep covered so they stay warm and supple.

Step 8: Plate and Serve

Set a warm banku mound on each plate. Add a grilled tilapia, a spoonful of shito, a generous scoop of fresh pepper relish, and a handful of drained onion rings. Garnish with lime or lemon wedges and herbs if you like. Eat warm, pinching off pieces of banku to scoop up fish and sauces.

Pro Tips

• Score fish just deep enough to season the flesh without tearing; this prevents sticking and promotes even cooking.
• For shito’s signature depth, cook low until the oil separates and the color turns deep auburn—don’t rush this step.
• Constant stirring is the secret to silky banku. Switch hands or take short breaks to avoid fatigue.
• Use a fish basket or well-oiled grates; start fish skin-side down and don’t flip until it releases naturally.
• Control heat: Scotch bonnets vary. Seed them for gentle warmth or double them for fiery heat.

Variations

• No grill? Roast fish at 450°F/230°C on a lightly oiled rack for 16–20 minutes, broiling the last 1–2 minutes for char.
• Pan option: Use a large cast-iron skillet with 2 tbsp oil over medium-high; 6–8 minutes per side, tent to finish.
• Different starch: Swap banku with kenkey or akple; both pair beautifully with shito and grilled fish.

Storage & Make-Ahead

Shito keeps 2–4 weeks refrigerated in a clean jar; ensure a thin oil layer sits on top. It also freezes up to 3 months. Banku can be shaped, wrapped individually, and refrigerated up to 3 days or frozen up to 2 months; reheat by steaming 8–10 minutes or microwaving (covered, sprinkled with water) 60–90 seconds. Grilled tilapia is best fresh but can be refrigerated 2 days; reheat in a 275°F/135°C oven for 10–12 minutes. Fresh pepper relish keeps 2–3 days chilled; stir and refresh with a squeeze of lime before serving.

Nutrition (per serving)

Approximate: 720 calories; 38 g protein; 60 g carbohydrates; 34 g fat; 6 g fiber; 980 mg sodium. Values will vary based on fish size, oil retained in shito, and exact dough brands.