Banku

• 400g corn dough
• 200g cassava dough
• 250ml cold water
• 100ml hot water
• Salt to taste

Corn dough
1. Pour your desirable quantity of dry raw corn that has been taken off the cob into a plastic bowl.
2. Add enough water to cover the corn in the bowl. Do not rinse.
3. Leave to ferment for 3 days.
4. Wash the corn thoroughly after 3 days and drain off all the water.
5. Mill the corn and mix in a little water till the powdered texture turns into a firm paste.
6. For a sourer taste, the mixture can be fermented for two more days before freezing.

Cassava dough
1. Wash and peel the cassava and remove the core.
2. Cut into small pieces, place in a bowl and add enough water to cover the cassava. Leave to ferment for 10 to 14 days.
3. Mill the cassava after the fermentation process.
4. Line a strainer with a clean thick cloth and set in a bowl. Ensure that there is space between the strainer and the bowl to collect the water.
5. Pour the cassava mixture into the lined strainer, cover with the excess cloth and a lid and leave for three more days to drain gently.
6. Portion and freeze.

Steps

1. Mix all ingredients with the cold water in a pot with a long handle
2. Put on moderate heat and stir until a smooth texture is achieved
3. Keep stirring and turning till firm and smooth
4. Add the hot water, cover and allow to boil for 5 minutes
5. Uncover and continue stirring and turning for 10 more minutes.
6. Take off the fire, portion and serve with any protein, soup or stew of choice.

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