Banku

In Ghanaian cuisine, banku and akple are staple dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls. Banku is cooked in hot water until it turns into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish. Akple is preferred by the people of the southern regions of Ghana—the Ewe people, the Fante people and the Ga-Dangme—but it is also eaten across other regions in Ghana. Banku is a softer variety eaten by the Ga-Dangme (Ga or Dangbe), while the Fante people also have a drier variant of the dish they call ɛtsew.

Description: Wikipedia — Banku (dish), CC BY-SA 4.0