Banku and Tilapia with Spicy Shito and Fresh Salsa

When Ghanaian food calls my name, it is usually banku and tilapia with shito I want on the plate. The soft, slightly sour banku soaks up the deep, slowly building heat of the black pepper sauce, and the crisp fried fish brings a salty crunch that makes every bite feel complete.

This recipe keeps the process straightforward so you get that exact combination at home without fuss. You knead a simple dough, fry the fish until golden, and blitz a bright salsa while the banku finishes cooking. It all works the first time, and it leaves you full in the best way.

Why This Meal Always Satisfies

The banku’s gentle tang cuts through the richness of the fried fish. A spoonful of shito brings an earthy, slow burn that clings to everything, and the fresh tomato and onion salsa lands sharp and cold right on top. No single flavor runs away with the dish.

You get four textures on one plate: soft and elastic from the banku, crackly skin on the fish, oily warmth from the shito, and a crisp-cool bite from the salsa. It sounds like a lot, but it comes together in under an hour with a single pot and a skillet.

Ingredients

• 2 cups fine white cornmeal: white is traditional and gives the mildest flavor; yellow cornmeal works but tastes a bit sweeter.
• 1 cup cassava flour: look for yuca flour, not tapioca starch, which is more refined and behaves differently.
• 2 whole tilapia (about 1 lb each), cleaned and scaled: have your fishmonger remove the guts and scales; leave them whole or ask for a butterfly cut.
• 1 tsp kosher salt: for seasoning the fish.
• 1/2 tsp ground black pepper: freshly cracked is best.
• 4 cups vegetable oil for frying: any neutral oil with a high smoke point, like canola or sunflower.
• 1/2 cup shito (store-bought or homemade): a Ghanaian black pepper sauce made with dried shrimp and chili, available online or in African markets.
• 1 small red onion, roughly chopped: yields about 3/4 cup.
• 2 medium Roma tomatoes, roughly chopped: about 1 cup.
• 1 Scotch bonnet pepper, stem removed: use half the pepper if you want a mild salsa.
• Juice of 1 lemon: about 2 tablespoons.
• A pinch of salt: for the salsa.

Variations / Substitutions

• Swap the fish: any firm, white fish like red snapper or sea bream fries just as well; tilapia is the most common choice in Ghana.
• Dial down the heat: remove the seeds from the Scotch bonnet, or use half the pepper and taste the salsa before adding more.
• Use fresh habanero: you can substitute it for Scotch bonnet; the flavor is a little fruitier but the heat level is similar.
• Make your own shito: homemade shito has a deeper, more complex flavor if you have time. Try our quick shito recipe to keep it fast.

Blackened Tilapia Fish Tacos are another reader favorite dinner worth making next.

How to Make Banku and Tilapia

Step 1: Mix and Knead the Dough

Pour 4 cups of water into a large, heavy-bottomed pot. Add the 2 cups of cornmeal and 1 cup of cassava flour, then stir with a wooden spoon until no dry lumps remain. The mixture will look like a thin, grainy porridge.

Keep stirring as you place the pot over medium heat. The flour will start to thicken and resist your spoon within 5 minutes, and you might see steam rising off the surface.

Step 2: Stir and Cook the Banku

Keep the pot over medium heat and stir the dough constantly. After about 20 minutes, it will come together into one thick, elastic mass that pulls cleanly away from the sides of the pot and holds the shape of your spoon.

The dough becomes stiff and starts to look glossy as it cooks. Do not walk away; it catches and scorches easily. When a small ball you pinch off feels smooth and not gritty between your fingers, it is ready.

Step 3: Season and Fry the Tilapia

Pat both tilapia completely dry with paper towels. Sprinkle all over with the 1 teaspoon of salt and 1/2 teaspoon of black pepper, rubbing it into the slashes if your fish has them.

Pour enough oil into a large skillet to reach 1/2 inch up the sides and set it over medium-high heat until the oil reaches 350°F (175°C). Gently slide one fish into the hot oil and fry for 5 to 7 minutes per side, until the skin is deep golden and sounds crackly when you tap it. Transfer the fish to a wire rack and repeat with the second tilapia.

Step 4: Blitz the Salsa

Rinse the blender or food processor bowl if you just used it. Add the chopped red onion, tomatoes, Scotch bonnet, lemon juice, and a pinch of salt. Pulse a few times until the mixture looks like a chunky, bright-red salsa, not a smooth purée.

Taste the salsa and add more salt or a little more lemon juice if you want it sharper. The raw onion and pepper will mellow slightly as the salsa sits while you plate.

Step 5: Assemble the Platter

Spoon a generous mound of hot banku onto the center of each plate. Settle a piece of fried tilapia right beside it, then spoon about 2 tablespoons of shito over the fish and let it drip onto the banku. Pile a big spoonful of the salsa on top of the shito so the colors stand out.

Serve right away. The banku will steam, the fish skin will crackle under your fork, and the plate will look like someone cooked with real care.

Tips for the Best Banku and Tilapia

• Knead the cooked banku: for a silkier texture: after cooking, turn the hot dough onto a clean surface and knead it with damp hands for a minute. It becomes much smoother and easier to shape.
• Dry the fish thoroughly: to get really crispy skin. Any moisture on the surface will steam instead of fry.
• Rest the fish on a rack: not on paper towels. A rack keeps the bottom skin crunchy; paper towels soften it.
• Start with half the Scotch bonnet: if you are unsure about the heat. You can always blitz and taste, then add the other half.
• Store-bought shito brands vary in salt: taste the shito before adding any salt to the fish or banku, because some versions are very salty already.

Frying time depends on the thickness of your fish. For whole tilapia around 1 inch thick at the thickest part, use the times below at 350°F (175°C). If using fillets, refer to the fillet table.

Keeping Leftover Banku Fresh

• Refrigerate: store leftover banku in an airtight container for up to 3 days. It will firm up quite a bit once cold.
• Reheat: steam the banku in a covered pot with a splash of water for about 5 minutes. The steam brings back its soft, springy texture without drying it out.
• The fried fish: is best eaten fresh, but you can refrigerate it for 1 day and reheat in a 350°F (175°C) oven until hot and crisp again, about 8 minutes.

What to Serve With Banku and Tilapia

This is a heavy, satisfying meal on its own, but a cold, tart drink pairs perfectly. A glass of sobolo (hibiscus tea) or a spicy ginger beer cuts through the richness of the fried fish and shito. On the side, a simple cucumber salad dressed with lime juice and a pinch of salt is refreshing and keeps the plate bright.

Frequently Asked Questions

Can I use tilapia fillets instead of whole fish?

Yes. Buy skin-on fillets and follow the frying times in the table above. The skin will still crisp if the pan is hot enough.

How do I prevent the banku from getting lumpy?

Stir the cornmeal and cassava flour into the water while it is still cold, and whisk out any lumps before you turn on the heat. Constant stirring once it hits the stove also helps.

Is this dish gluten-free?

Yes. Cornmeal and cassava flour are naturally gluten-free. Just confirm that your store-bought shito has no wheat-based additives.

What can I substitute for cassava flour?

You can use very finely grated fresh cassava, squeezed dry to remove excess moisture. The texture will be slightly grainier, but the taste is nearly the same.

Banku and Tilapia Recipe

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 720

Ingredients Method Notes

Ingredients

  

• 2 cups fine white cornmeal
• 1 cup cassava flour
• 2 whole tilapia (about 1 lb each), cleaned and scaled
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 cups vegetable oil for frying
• 1/2 cup shito (store-bought)
• 1 small red onion, roughly chopped
• 2 medium Roma tomatoes, roughly chopped
• 1 Scotch bonnet pepper, stem removed
• Juice of 1 lemon
• A pinch of salt

Method

 

1. Combine 4 cups water, cornmeal, and cassava flour in a pot over medium heat. Stir constantly for 20 minutes until a thick, glossy dough forms.
2. Pat tilapia dry, season with salt and pepper, and fry in 350°F oil for 5 to 7 minutes per side until golden and crisp.
3. Pulse onion, tomatoes, Scotch bonnet, lemon juice, and a pinch of salt in a blender until chunky.
4. Plate banku with a piece of fish, spoon over shito and salsa, and serve hot.

Notes

The banku dough can be kneaded while still hot for a smoother finish. If your shito is very thick, loosen it with a teaspoon of warm oil or water before spooning it on.