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Ultimate Guide On How To Make Corn Dough For Banku

Hey, Ghanian food lovers, today I am teaching you how to make corn dough for Banku. As we all know Banku is a very popular delicious maize-based food eaten throughout Ghana.

Corn dough is the main ingredient used in cooking Banku, to make your cooking process easy – you can buy a ready prepared corn dough, but today we are focusing on how to make the corn dough yourself.

How To Make Corn Dough For Banku

Follow the below steps to make your super standard corn dough ready to be used for cooking Banku.
How To Make Corn Dough For Banku

What You Need


  • Corn/Maize
  • Rubber Bowl
  • Water

Directions


1Prepare your corn and make it clean free of chaff by using the ancient wind winnowing method, pick all bad grains from your corn to make it clean and healthy.


2 Wash the grains thoroughly for about two or three times, in each process – wash the corn, pick them from the water by hand or using kitchen Colander.


3Soak the corn in water in a bowl (preferably plastic) and cover it for about two or three days depending on the hardness of the grains for fermentation to take place.


4After two or three days, pour the water away and re-wash the soaked corn again and prepare it for milling. In Ghana Corn Mills are available in every area or town, so you can easily take it to such places for milling. You can also use a blender to achieve this but do this if only is in small quantity.


5When the milling is done, add an amount of water and mix with the milled soaked corn to get a semi-soft corn dough. Do not use immediately, leave it for about twenty-four hours before use.


Congratulations, your corn dough is ready to be used for cooking your delicious Banku. Please note that after 24 to 48 hours your corn dough should be kept refrigerated to make it fresh for your next use, if not it will go bad.

Thanks for reading, if you have any question let us know and we will gladly help you out.
Read Also: All You Need To Know About Ghana Banku (Recipe Included)