👨‍🍳 조리법

1. 1

   Prepare the Banku: In a large pot, combine the corn and cassava dough with 2 cups of water. Stir well to form a smooth mixture. Place over medium heat and stir continuously until it thickens. Gradually add the remaining 2 cups of water, stirring to prevent lumps. Continue to cook, stirring vigorously, until the mixture forms a firm, smooth dough. This process takes about 20-30 minutes. Shape into a ball and keep warm.

2. 2

   Prepare the Tilapia Marinade: In a bowl, combine chopped onion, minced garlic, grated ginger, chopped scotch bonnet (if using), lemon juice, 2 tablespoons of vegetable oil, salt, and black pepper. Mix well.

3. 3

   Marinate the Tilapia: Score the tilapia on both sides. Rub the marinade all over the fish, ensuring it gets into the scores. Let it marinate for at least 15 minutes.

4. 4

   Grill the Tilapia: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates. Place the marinated tilapia on the grill and cook for about 6-8 minutes per side, or until the fish is cooked through and flakes easily with a fork. Brush with remaining vegetable oil during grilling if needed.

5. 5

   Serve: Serve the hot Banku alongside the grilled tilapia. Accompany with shito (Ghanaian pepper sauce) or a fresh tomato and onion salsa.