It's time for another deliciously delightful recipe!
Take a sensory journey with Banku and Okra Soup
Today, we take a trip to the Gold Coast as we explore a recipe that's indigenous to the Ghanaians - Banku and Okra Soup.
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Today, we take a trip to the Gold Coast as we explore a recipe that's indigenous to the Ghanaians - Banku and Okra Soup.
As usual, we urge you to whip out your notepads and get on your aprons as we take a sensory journey to Ghana.
Bon apetit!
Ingredients
Corn Paste
Cassava Paste
Salt
Okro
Palm Oil
Crayfish
Smoked Fish
Assorted Meat
Iru
Garden Eggs
Seasoning Cube
Grounded Pepper
Green Pepper
Onions
Potash (optional)
Preparation(Okro soup)
- Wash and boil your meat and fish with seasoning till its ready
- Take out the stalk of the garden egg, wash and boil till its tender
- Add
- Add your already diced okra and palm oil. Stir and allow to boil for about 3-5 minutes depending on how soft you want the okra to be
- When it is cooked, add your diced green pepper and garden eggs, leave for about 2 minutes
- Bring down from the fire
Banku
- Soak your corn for 2-3 days until it is fermented. Keep changing the water as you go along. Alternatively the already prepared corn paste can be gotten from the market.
- When your paste is ready, mix them both in a 70-30 ratio with the corn being 70 and the cassava being 30. Add a little salt and put it on the fire. Stir continuously till it forms a big mound. Add water and cover for about 5 minutes. Stir again till its ready.
- Serve with okra soup
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