1
1
1/2
3
3
1
ar
2/3
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c
c
t
c
c
t
c
|
Method #1
Banku mix (1)
Water
Salt (opt.)
Method #2
Corn Flour, white (2)
Yuca, Grated (3)
Salt (opt)
Water
Water
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METHOD #1 - (15 min)
- Mix All Items in a suitable saucepan. Beat vigorously
until it is entirely lump free.
- Over moderate heat, starting a bit higher and reducing during
stirring, stir constantly with a wooden spatula until the Banku
reaches the firmness where it can be formed into balls and won't
stick to your hands while doing so.
- Scoop Banku onto your cutting board or other suitable
surface. When it is cool enough to handle, form it into serving
balls of the desired size and wrap each with plastic wrap to keep
them from drying out.
- Serve slightly warm to quite warm with soups or stews.
METHOD #2 - (2 to 4 days - 40 min work)
Note: Proportions of corn flour to cassava is
variable by taste, even to 100% corn flour.
- Mix All Items in a bowl and massage with just enough water
to moisten it all.
- Cover with a clean cloth and set the bowl in a warm place, such
as the top of a refrigerator. Keep the cloth clean and damp, and
turn the flour twice a day to prevent mold, let it ferment until it
has a pleasantly sour odor, 2 to 4 days depending on temperature.
Do not ferment it beyond that stage.
- Knead the dough again to make sure the ingredients are evenly
distributed.
- Place 2/3 cup of water in a saucepan and bring to a boil over
moderate heat. Slowly stir in spoons of the Banku dough.
Keep adding and stirring constantly with a wooden spatula until the
Banku reaches the desired firmness. If it seems too dry, add a
little water around the edges of the pan and mix it in. It is done
when it can be formed into balls and won't stick to your hands
while doing so, This could be up to 20 minutes.
- Scoop Banku onto your cutting board or other suitable
surface. When it is cool enough to handle, form it into serving
balls of the desired size and wrap each with plastic wrap to keep
them from drying out.
- Serve slightly warm to hot as desired, with soups or stews.
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