Recipe: Fante-Fante (Ghanaian fresh fish sauce) with Banku

Recipe: Fante-Fante (Ghanaian fresh fish sauce) with Banku

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Hey guys! Upon the feedback on Twitter, I decided to do another recipe post. Fante-Fante was the most chosen dish, so here we go…

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What you need

– Fresh Fish: I used barracudas, also known as melussa. You can use any fish you want. If the bones scare you, feel free to use any fresh fish filet.

– onions, pepper, tomatoes and ginger: I used the tomato paste,  not fresh tomatoes. You can use fresh tomatoes as well. I had two onions,  one red pepper and about half of the ginger you see on the board, say 100 grams.

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– palm/red oil: You don’t need much. Just three/four tablespoonfuls will do.
-salt

Procedure

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Start with cleaning the fish and cutting them into desired sizes.  Salt the fish and set it aside.

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Continue with the palm oil and sliced onion. First, oil in the pan, then sliced onion. Some may add concentrated tomato paste after the onions have started frying.
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Blend the second onion with the pepper and ginger. Add the pulp to the onions and oil. Stir well and then add the tomato paste after about two/three minutes.

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After about five minutes you add the fresh cleaned fish. Add about 100ml of water to help the fish cook. You’re basically done with the sauce. Let it simmer till the fish is cooked. Add salt, if necessary.

Banku

You need corn dough and cassava dough.
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The easiest way is to take same amount of corn dough as cassava dough. 50-50, that is.
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Mix the two with water to a semi-thick paste. Do not forget to add salt.
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Start cooking, stirring constantly. After a while, you should achieve such texture as in the picture.  You know your banku is done when it doesn’t stick to your fingers.

If banku is too much of a hassle, rice is a perfect alternative.

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