Banku

• Put fermented corn into cooking pot
• Add cassava dough unto your fermented corn
• Add some water while mixing the two until the mixture is smooth and slightly thick
• Add salt to taste
• Put the mixture on fire and stir gently with your wooden spatula (locally known as ‘Banku ta’)
• Stir until the mixture starts becoming thick (to prevent your mixture from forming lumps)
• Keep kneading the mixture with your spatula until it turns a lot thicker (looks gummy) and the whole mixture slightly changes color to pale yellow

NOTE

• Reduce the heat when you notice some parts of the mixture is changing to a darker yellowish or brownish color. This only alerts you that the base of your cooking pot has overheated and could burn the food
• When your banku is ready, scoop them into smaller balls or preferable sizes (you can as well put them in a flask to keep them hot until ready to serve)