AfriCravings Cassava Dough is made from fermented organic cassava with no additives or preservatives. Known in Ghana as Agbelima, it can be combined with AfriCravings Authentic Ghanaian Corn Dough to create the true taste of banku or used on its own to prepare placali, a popular dish in Côte d’Ivoire and enjoyed in parts of Ghana, Togo, and Benin. It is also used by Nigerians to make akpu, also called fufu, loi-loi, or sanatana. In addition, it can be further processed into acheke, also known as attiéké, a well-loved West African dish from Côte d’Ivoire.
Method of Preparation
For Banku Thaw the cassava dough, add corn dough and mix with water in a cooking pot and add salt if desired. Place over moderate heat and stir continuously with a wooden ladle until thick and smooth. Add more water if a softer consistency is preferred. Stir with wooden ladle till thick and smooth. Add more water if softer consistency is desired. Mold into balls and serve with your sauce or soup of choice.
For Placali/fufu/loi-loi/Sanatana Apply method for banku above without corn dough.
