Fufu and Banku- Ghanaian & Nigerian Dumplings

West Africa Ghanaian Fufu and Nigerian Banku Dumpling

Fufu and Banku- Ghanaian & Nigerian Dumplings

In lieu of pounding plantains and cassava roots into flour in a mortar and pestle, these recipes are made with store bought premade mixes. Have a truly African eating experience by serving this bread-like side with any of the continent's amazing soups and stews. Try breaking off a small piece, making an indentation in the middle, and scooping up some stew.

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Course: Lunch, Main Course, Side Dish

Cuisine: African, Ghana, nigeria, West Africa

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
Medium bowl

Ingredients

4 oz Fufu flour, store bought (if making fufu)
1 cup Banku flour, store bought (if making banku)
1 cup water

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Instructions

Fufu - Bring 1 cup water to a boil in a saucepan. Pour out half into a seperate cup. Turn off heat and add Fufu flour to water in saucepan and stir with a wooden spoon to combine. Gradually stir in the remaining hot water.
Turn heat back on the medium-low heat and knead thoroughly for 4 minutes. Fufu should be a smooth but thick consistency. Adjust to desired consistency with a little more water to thin slightly or a little more flour thicken if it seems to loose.
Mold into balls or oblong shapes and serve with stews or soups.
Banku - In a saucepan, mix Banku flour and water together. Mix with wooden spoon to eliminate any lumps. Turn on heat to medium and stir vigorously until it becomes smooth and thick. Add a little more water if a softer consistency is desired.
Mold into balls or oblong shapes and serve with stews or soups.

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