Authentic Ghanaian Banku with Silky Okra Stew

Banku and okra stew is a cornerstone of Ghanaian home cooking, matching a smooth, lightly sour fermented corn and cassava dumpling with a richly spiced tomato and okra sauce.

This version uses beef and smoked fish for a deep, layered flavor. The stew simmers in one pot while you stir the banku on the stove, and the whole meal feels both grounded and special.

Why This Dish Works

The banku gets its tang and pliable texture from fermented dough, needing only water and constant stirring to transform. No flour or starch required.

Okra releases natural gumminess that thickens the stew into a silky sauce without any extra thickeners. A spoonful of palm oil brings richness and that unmistakable reddish hue.

The beef and smoked mackerel add a savory backbone. Everything cooks together so the flavors meld, and the banku stays tender and mild enough to soak up every bit of the stew.

Ingredients

• 2 cups fermented corn dough: find at African grocery stores; see variations for a quick substitute.
• 1 cup fermented cassava dough: adds stretch; replace with more corn dough in a pinch.
• 1 tsp salt, plus more to taste
• 1/4 cup palm oil: or vegetable oil, but palm oil gives the classic color and taste.
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 medium tomatoes, chopped
• 1 tbsp tomato paste
• 2 cups sliced okra: about 1/2-inch rounds, fresh or frozen.
• 1 Scotch bonnet pepper, whole or pierced with a knife: adds heat; use habanero if you can’t find Scotch bonnet.
• 1 lb beef chuck, cut into small cubes
• 2 smoked mackerel fillets, deboned and flaked into chunks
• 1/2 tsp black pepper
• 1 tsp ground dried shrimp: optional, but adds deep umami.
• 1 cup beef broth or water, plus more as needed

Variations / Substitutions

• Protein Swap: Use goat meat instead of beef, or go all-fish with tilapia and shrimp. For a vegetarian stew, skip the meat and fish, add mushrooms and cubed eggplant, and use vegetable broth.
• Dough Shortcut: If fermented doughs aren’t available, mix 1 cup fine cornmeal, 1/2 cup cassava flour, 1 1/2 cups water, and 1 tsp active dry yeast. Cover and let sit at room temperature 8 to 12 hours, then use as directed.
• Heat Level: Remove the Scotch bonnet before serving for a whisper of heat. If you like more spice, chop the pepper and stir it into the stew as it simmers.
• Palm Oil Alternative: Coconut oil or red palm oil substitute can work, but the flavor and color will differ noticeably.

For another classic Ghanaian meal, try Waakye with shito.

How To Make Ghana Banku and Okra Stew

Step 1: Brown the Beef

Season the beef cubes with a pinch of salt and black pepper. Heat the palm oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the beef in a single layer and sear for about 5 minutes, turning once, until browned on two sides. The beef does not need to be cooked through.

You’ll see a deep brown crust forming on the meat, and the pot will smell richly savory. If the pot starts to dry out, add a splash of broth. Transfer the beef to a plate and set aside, leaving the oil and browned bits in the pot.

Step 2: Sauté the Aromatics

Reduce the heat to medium and add the diced onion to the same pot. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens and turns translucent. Stir in the garlic and ginger and cook for 1 minute more, just until fragrant.

The onion will pick up all those beefy browned bits, deepening the stew’s base. Add the chopped tomatoes and tomato paste, then cook for another 3 minutes, mashing the tomatoes with your spoon until they break down into a thick sauce. The mixture will darken and smell sweet and savory.

Step 3: Simmer the Stew

Return the browned beef to the pot, along with the Scotch bonnet pepper (leave it whole), ground dried shrimp if using, and the 1 cup beef broth. Stir to combine, then bring the stew to a gentle simmer. Cover and cook for 20 minutes, until the beef is fork-tender. Add the smoked mackerel and sliced okra, then stir gently so the fish doesn’t break apart too much. Simmer uncovered for another 8 to 10 minutes, until the okra is tender and the stew has thickened slightly from its natural gums.

The stew will change from a loose tomato sauce to a cohesive, glossy sauce. Taste and adjust salt, then turn off the heat. Remove the Scotch bonnet if you want just a whisper of heat, or leave it in for a spicy kick. Keep the stew covered while you make the banku.

Step 4: Form the Banku

Place the fermented corn dough and fermented cassava dough in a medium saucepan. Add 1 cup of water and the 1 tsp salt, then use your hands or a wooden spoon to break up the dough and mix everything until no lumps remain. The mixture will look like thick pancake batter.

Set the saucepan over medium heat. Stir continuously with a wooden spoon, scraping the bottom to prevent sticking. After about 5 minutes, the mixture will start to thicken and pull away from the sides. Keep stirring and folding the dough over itself for another 10 to 15 minutes, until it forms a smooth, stretchy ball that’s no longer raw or grainy. A properly cooked banku is glossy, pale yellow, and springs back when poked. If it feels too stiff, splash in a tablespoon of water and work it in.

Step 5: Ladle and Serve

Spoon the hot stew into wide bowls, making sure each serving gets beef, fish, and plenty of okra. Wet your hands with cold water, then pinch off a handful of the banku and shape it into a smooth oval or round. Place it right into the bowl alongside the stew. Serve immediately.

Tips for Smooth Banku and a Flavorful Stew

• Use a heavy pot or nonstick saucepan for banku to prevent scorching. Stirring is non-negotiable; short breaks are fine, but don’t walk away for long.
• Fresh okra gives a cleaner, less slimy texture than frozen. If using frozen, add it straight from the freezer and extend the simmer by 2 minutes.
• To tame okra’s natural gumminess, sauté the slices in a dry pan over high heat for 2 minutes before adding them to the stew.
• The beef can be swapped for goat or chicken; adjust simmer time accordingly (see the table below for guidance).
• Banku stiffens as it cools. To rewarm, place it in a steamer basket over boiling water for 5 minutes, or microwave wrapped in a damp paper towel.

Simmer times vary by protein choice:

Storing Leftover Banku and Stew

• Refrigerate: Store stew and banku in separate airtight containers. The stew keeps for up to 4 days; banku stays good for about 3 days.
• Reheating: Gently reheat the stew in a saucepan over low, adding a splash of water if it has thickened too much. Banku can be steamed for 5 minutes or warmed in a microwave with a damp paper towel.

Frequently Asked Questions

Can I make banku without cassava dough?

Yes. Use 3 cups of fermented corn dough and omit the cassava. The banku will be slightly less stretchy but still delicious.

How do I reduce the sliminess of okra?

Cook the sliced okra in a hot dry skillet for a few minutes before adding it to the stew, or add a splash of lemon juice or vinegar.

What if I can’t find fermented dough?

Mix equal parts cornmeal and cassava flour with enough water to form a thick paste, stir in a pinch of yeast, and let it sit covered at room temperature overnight. It will ferment and take on the right sour note.

Is banku gluten-free?

Yes. Both corn and cassava are naturally gluten-free, so as long as your fermented dough contains only those, the meal is safe for a gluten-free diet.

Ghana Banku and Okra Stew Recipe

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 cups fermented corn dough
• 1 cup fermented cassava dough
• 1 tsp salt
• 1/4 cup palm oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 medium tomatoes, chopped
• 1 tbsp tomato paste
• 2 cups sliced okra
• 1 Scotch bonnet pepper
• 1 lb beef chuck, cubed
• 2 smoked mackerel fillets, flaked
• 1/2 tsp black pepper
• 1 tsp ground dried shrimp (optional)
• 1 cup beef broth

Method

 

1. Season beef with salt and pepper. Brown in hot palm oil for 5 minutes, then set aside.
2. Sauté onion in the same pot until soft, then add garlic, ginger, tomatoes, and tomato paste. Cook until tomatoes break down.
3. Return beef, whole Scotch bonnet, dried shrimp, and broth. Simmer covered 20 minutes. Add mackerel and okra, simmer uncovered 8 to 10 minutes until okra is tender.
4. Mix corn dough, cassava dough, water, and salt in a saucepan. Cook over medium heat, stirring constantly, for about 20 minutes, until a smooth, stretchy ball forms.
5. Ladle stew into bowls. Shape banku into ovals with wet hands and serve alongside.

Notes

If the stew thickens too much during simmering, thin it with a few tablespoons of hot water. The banku can be made ahead and steamed to rewarm. Leftovers keep well when stored separately.