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Banku And Tilapia

Banku and Tilapia Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.