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Before you jump to Banku (Stirred Fermented Corn Dough) recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.
Healthy and balanced eating promotes a feeling of well being. Increasing our intake of well balanced meals while lowering the intake of unhealthy kinds plays a role in a more balanced feeling. A salad helps us feel much better than a piece of pizza (physically at any rate). This can be a problem, however, when it comes to eating between meals. You can spend numerous hours at the supermarket searching for the perfect snack foods to help you feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?
Certain foods made from whole grains are excellent for a fast snack. A slice of whole wheat toast, for example is a great snack in the early morning. Eating on the run may be much healthier with whole fiber chips and crackers. Choosing whole grain foods is always better than eating the refined grains we commonly obtain in our grocery stores.
A large assortment of easy health snacks is easily accessible. Deciding to live a healthy way of life can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to banku (stirred fermented corn dough) recipe. To cook banku (stirred fermented corn dough) you only need 2 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Banku (Stirred Fermented Corn Dough):
- Use 1-1/2 cups homemade fermented corn dough, with any mold scraped off, or frozen packaged banku dough (corn and cassava), defrosted
- Prepare 1 tsp salt
Steps to make Banku (Stirred Fermented Corn Dough):
- In a 3-quart saucepan with a handle, mix the dough with 1-1/2 cups water by hand or with a wire whisk to make a smooth paste. Mix in the salt.
- Put on the stove to heat on medium-high, stirring constantly with the whisk or with a stirring stick or very strong wooden spoon. After 5 minutes, the mixture should begin to thicken. Lower the heat to medium and switch over to a stirring stick or wooden spoon if previously using a whisk.
- Continue to cook, stirring constantly to keep it from forming lumps, scraping the bottom of the pan and turning the dough as it cooks, also pressing it against the sides of the pan. After another 5 minutes, turn the heat to low and continue stirring and turning.
- Scrape the spoon against the side of the saucepan occasionally and mix the scrapings into the dough. If necessary, add a little water around the edges of the pan to keep it from scorching, and/or turn down the heat.
- The banku should be quite stiff within 15 to 20 minutes on the stove. Remove it from the heat and let it sit a few minutes. When it is cool enough to handle, wet your hands and shape the banku into one large or several small loaves for individual servings.
- To serve: Banku is usually eaten warm or lukewarm. It is a classic accompaniment to eggplant and okra stews,and can also be eaten with a pepper sauce and/or shito.
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