Banku with tilapia is one of those Ghanaian dinners that feels cozy and special all at once. You get the soft, slightly tangy banku, flavorful stuffed tilapia, a spicy pepper sauce, and fresh veggies on the side, all ready in under an hour.

Ingredients for Banku and Tilapia

For the Banku: Corn and cassava flour are cooked with water into a smooth, tangy dough, lightly seasoned with salt.

For the Tilapia & Marinade: Whole tilapia seasoned with salt, pepper, garlic-ginger paste, and lemon juice, then brushed with oil for grilling or baking.

For the Pepper Sauce & Garnish: Chili peppers, tomatoes, and onions blended with oil for the sauce, topped with fresh onion and pepper slices.

Keesha’s Tips & Tricks

Timing Is Everything: Roast the fish for about 15 minutes per pound, then add another 10 to 15 minutes as needed. I start checking the internal temperature around the 18-minute mark so it cooks through without drying out.
Wrap It Up: Foil or banana leaves keep the fish nice and moist. I love using banana leaves when I’m entertaining; it gives the dish a beautiful, island-style touch.
Score for Flavor: I gently score the fish before marinating. It helps the seasoning sink in and makes sure everything cooks evenly.

How to Store Banku with Tilapia Fish

Store any leftovers in the fridge in a sealed container for up to three days. To reheat, pop the tilapia in the oven or air fryer so the skin stays a bit crisp, and gently warm the banku on the stove with a little water until it softens again.

What to Serve with Banku and Tilapia

Fresh Vegetables: Sliced onions, peppers, and tomatoes.
Shito: Ghanaian hot black chili sauce.
Kachumbari: East African tomato-onion salad.
Fried Plantains: A sweet-salty contrast.

FAQs about Banku with Tilapia Fish

They feel similar but are different. Banku is fermented corn and cassava dough, while fufu is boiled cassava and not fermented. Both are swallow foods. If you like these, try my Amala recipe too.

If it smells fishy, it’s not fresh. Look for clear eyes, clean skin, and no bruises or runny juices. Fresh fish should be odorless and look neat.

Yes, baking at 375°F (190°C) for 20–25 minutes works perfectly.

More Delicious Recipes

If you’re craving bold West African flavors, try my hearty Cassava Leaf Stew, creamy Gbegiri Soup, or spicy Nigerian Pepper Sauce.

Banku With Tilapia Fish – An Authentic Traditional Recipe

Keesha

Today, we'll be making a delicious banku with tilapia recipe. We'll serve some homemade hot pepper sauce with it and finish it off with fresh sliced vegetables and herbs.

5 from 1 vote

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Servings

Calories 385 kcal

Ingredients

For the hot pepper sauce

2 medium onions, chopped
1-2 scotch bonnet peppers, deseeded and chopped
1 can tomatoes, unseasoned
Fine salt, to taste
1-2 tbp granulated white sugar, to taste

For the banku

2 Cups corn dough
1 Cup cassava dough
1 tsp fine salt
1.5-2 cups water, room temperature

For the tilapia

1-2 whole tilapia fish, gutted, cleaned, and scaled
2-3 tbsp olive oil
2 garlic cloves, minced
Handful Fresh herbs of your choice (parsley, dill, or thyme work well)
2 lemons
Sea salt, to taste
Freshly ground black pepper, to taste
1 medium red onion, sliced
1 green bell pepper, deseeded and sliced
1 red bell pepper, deseeded and sliced

Instructions

For the hot pepper sauce

First, preheat your oven to 400ºF (200ºC). Line a baking or roasting tray with non-stick baking paper.
Start by making your pepper sauce. Combine all of the ingredients (except for the salt) inside a blender or food processor. Then, pulse the ingredients until they are chunky. Do not blend them!
Remove the chunky hot pepper sauce from the blender and place it inside a small sauce pan. Then, bring the sauce to a boil.
Once boiling, reduce the heat and allow it to simmer for 10 minutes. Adjust the flavor with salt and sugar until you like it.
Remove it from the heat and set it aside.

For the roasted whole tilapia

To start, if you haven't already, prepare the whole tilapia. Make sure the inside is clean and that the scales and fins are removed. Then, pat the fish dry before you garnish and roast it.
Place the tilapia fish inside the roasting tray. Then, score the surface of the fish by making two or three incisions on each side.
Next, brush the entire fish well with olive oil. It includes both sides as well as the cavity of the fish.
Then, spread the minced garlic inside the cavity and stuff in the fresh herbs. Next, slice one of the lemons and place the slices on the herbs inside the fish.
Squeeze some lemon juice over the surface of the tilapia. Finally, add sea salt and freshly ground black pepper on onto both sides of the fish.
Roast the tilapia for 15-25 minutes, depending on its size. The internal temperature of the tilapia should be 145ºF (62ºC).

For the banku

While your tilapia is roasting, make the banku. Start by mixing together the corn dough, cassava dough, and salt in a saucepan or pot.
Once mixed, place it over high heat and allow it to cook. As it cooks, add some more water and stir continuously. Keep adding water until the mixture comes together. It shouldn't be firm, but it should be solid dough.
Lower the heat to medium-low. Add a lid on the pot and allow the banku to steam for 5 minutes.
Then, remove it from the heat and give it one final stir. Then, place large scoops of banku dough into a damp bowl and roll it until it is shaped nicely.

Assemble the banku with tilapia fish

To serve this dish, first, place the roasted fish on a large serving platter. Then, drizzle some more lemon juice over it. Place the banku balls around the fish, or serve it separately.
Drizzle some hot pepper sauce over the cooked tilapia and garnish it with sliced vegetables and more herbs.

Nutrition

Calories: 385kcalCarbohydrates: 85gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 506mgPotassium: 602mgFiber: 8gSugar: 9gVitamin A: 773IUVitamin C: 63mgCalcium: 147mgIron: 2mg

Tried this recipe?Let me know how it was!