Tag Archives: Pescatarian

Whole Fish and Banku, Ghanaian Style

They say it’s not what you know, it’s who you know. As I dug into the whole tilapia’s succulent flesh, I couldn’t have agreed more.

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Delicious as it is, Ghanaian food is little known in the United States. Even in the New York City area, a Google search reveals just a couple of options.

“Ghanaian food is a whole process.”

Anonymous pal

Fortunately, I had a connection. A Ghanaian friend of mine buys homecooked meals from a woman who runs a restaurant out of her house.

Turns out Travis Kalanick didn’t invent ghost kitchens!

We popped open the warm clamshell containers to reveal a massive, whole fish. The tilapia was marinated and served with two spicy sauces.

The flesh was moist and succulent. I always thought I hated tilapia, but cooked whole like this, it’s wonderful!

Alongside our plates: a massive and scrumptious-looking dumpling. These are called banku.

Banku are a staple of Ghanaian food. They’re made of fermented corn.

Banku’s mild flavor is a perfect match for spicy sauces. It’s kind of like chips and salsa.

The only downside: they’re sticky! My friend dug in with her hand, but I soon switched to a fork.

I guess I can only become so Ghanaian in one day. 🙂

Cooking fish whole as they do in Ghana yields a more tender and flavorful flesh. And never forget to eat the meat from the head — it’s the best part!

I saved the fish bones for a stock I’ll be making soon. Never let anything go to waste!

If you haven’t tried Ghanaian food, I strongly recommend it! It’s flavorful and relatively healthy — mostly protein and vegetables with a modest amount of starch.

What were your most interesting meals this year? Leave a comment at the bottom and let me know!

More on food:

Korean Noodle Heaven at Food Gallery 32

The Best Mexican Food Is In…New Jersey?

NYC’s King of Sugar: Posh Pop Bakeshop

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