Bank

Banku (on the right) with a stew of tilapia.

The banku (also called obenku and akpele) is, along with benachin, fufu and kelawele, a Ghanaian national dish. It consists of a ball of dough made from flour with yeast and served with dishes and stews. It is usually made with corn flour, but a mixture of cassava flour and corn is often used. Traditionally, to prepare it, the flour is mixed with water until it forms a mass that is allowed to stand for several days to become acidic. Then it is cooked, forming balls with the mass boiled before serving. To accelerate the preparation, the fermentation of the dough is reduced to a few hours, increasing acidification by adding vinegar.

The banku is often eaten with spicy sauces and can be well prepared.

In the West African kitchen there is also a dish derived from the banku, the kinkey, in which the acidified mass is steamed on a banana leaf.

wiki