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.

It's time for another deliciously delightful recipe!

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