Banku & grilled tilapia
Banku is fermented corn and cassava dough, turned over heat until it’s smooth and slightly sour. The tilapia goes on hard heat until the skin blisters. The shito is not a garnish — it’s the third ingredient.
Method
- 01
Salt the fish early
Score the tilapia to the bone on both sides and salt it at least an hour ahead. This is the step people skip and then wonder why the fish tastes of nothing.
- 02
Get the fire properly hot
Charcoal if you have it, a griddle pan if you do not. The surface should be too hot to hold a hand over. A cool grill steams fish; it does not grill it.
- 03
Turn the banku
Work the dough over medium heat, turning constantly, until it is smooth and pulls away from the sides. If it fights you, lower the heat and speed up your arm.
- 04
Grill hard, turn once
Lay the fish down and leave it. When the skin blisters and lifts cleanly, turn it once. Moving it early is how it sticks and tears.
- 05
Build the plate
Banku, fish, a bowl of shito between them. Sliced onion and tomato with a little pepper and salt on the side. Eat with your hands.
Maria says
If the banku is fighting you, your arm is too slow and your fire is too high. Both are fixable.