Ingredients with Measurements:
- 2 cups of cornmeal
- 1 cup of cassava dough
- 2 cups of water
- 1 large yam, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, mix the cornmeal and cassava dough with water until smooth. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and pulls away from the sides of the pot. This should take about 10-15 minutes.
2. Remove the pot from the heat and let it cool for a few minutes. Wet your hands with cold water and shape the mixture into small balls.
3. In another pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger and sauté until fragrant.
4. Add the tomatoes and cook until they are soft and mushy.
5. Add the diced yam and enough water to cover it. Bring to a boil and then reduce the heat to a simmer.
6. Add the banku balls to the pot and cook for about 20-25 minutes or until the yam is tender and the banku balls are cooked through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 3g
Carbohydrates: 60g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- Instead of cassava dough, you can use yam flour or plantain flour.
- Instead of yam, you can use sweet potatoes or plantains.
Variations:
- You can add some chopped greens like spinach or kale to the pot for some extra nutrition.
- You can also add some smoked fish or meat for more flavor.
Tips and tricks:
- Wet your hands with cold water before shaping the banku balls to prevent them from sticking to your hands.
- Stir the banku mixture constantly while cooking to prevent it from burning.
- If the porridge is too thick, you can add more water to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the porridge in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the porridge in a bowl with some chopped herbs on top for garnish.
Garnishes:
Chopped herbs like parsley or cilantro.
Pairings:
This dish pairs well with some grilled or fried fish.
Suggested side dishes:
Some steamed vegetables like broccoli or green beans.
Troubleshooting advice:
- If the banku balls are too hard, you may have cooked them for too long. Try reducing the cooking time next time.
- If the porridge is too thin, you may have added too much water. Try adding less water next time.
Food safety advice:
Make sure to wash your hands and all utensils before cooking. Cook the porridge until the yam is tender and the banku balls are cooked through to prevent any foodborne illnesses.
Food history:
Banku and yam porridge are traditional dishes from West Africa, particularly Ghana and Nigeria.
Flavor profiles:
This dish is savory and slightly spicy with a creamy texture from the banku balls.
Serving suggestions:
Serve the porridge hot with some grilled or fried fish and steamed vegetables on the side.
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Region: Ghanaian