Banku

Описание

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Banku is a dense, sour, steamed dough made by vigorously stirring a fermented mixture of milled corn and grated cassava over an open flame until it turns into a smooth, elastic mass. Its origins trace to the Ga-Dangme communities of the southeastern coastal plains of the African continent. During the 16th century, Portuguese merchants sailing along the Gulf of Guinea introduced maize and cassava from the Americas to local port cities. In the intense heat and humidity, coastal communities developed a careful fermentation process to keep raw maize from spoiling quickly. This process also created the sharp acidity that defines banku today. The first step in making banku is soaking raw corn kernels in water for up to five days to start lactic acid fermentation. Once softened, the kernels are milled into a wet paste together with freshly peeled and grated cassava root. The combined dough is then left in a warm place for another two days, allowing the sour flavor to become stronger. A measured block of the fermented dough is placed in a deep metal pot with a generous splash of water and a pinch of salt. As the mixture heats, it is beaten and folded forcefully against the sides of the pot with a sturdy wooden stick. This demanding stirring process removes lumps and fully cooks the raw starches, turning the loose slurry into a heavy, semi-solid white mass. Changing the ratio of corn to cassava has a major effect on the final texture. More cassava produces a softer, stickier ball, while more corn creates a firmer, stiffer bite. Once cooked, the hot paste is taken directly from the pot and shaped by hand into smooth, individual round portions. A thin plastic sheet or fresh cabbage leaf is often wrapped around each hot ball to trap steam and prevent the surface from drying out. Banku is usually served in a large, shallow bowl with deeply spiced okra stew, light peanut soup, or heavily seasoned grilled tilapia. It is eaten by tearing off small bite-sized pieces with bare fingers, rolling the dough into tight balls, and dipping them directly into hot stew or spicy red pepper sauce. Banku is consumed by almost all Ghanaian tribes, and can be traced back to the tribes in the Volta River region.