Banku with Grilled Tilapia

Season the fish

Score the tilapia, then rub it inside and out with salt, half the ginger, half the garlic and the lime juice.

Marinate briefly

Let the fish sit while you prepare everything else.

Grill the tilapia

Grill or pan-fry the tilapia over medium-high heat, turning once, until the skin is charred and the flesh is cooked through.

Make the pepper sauce

Blend the tomatoes, scotch bonnet peppers and remaining onion, then simmer the puree in a little oil with the remaining ginger and garlic until it thickens.

Mix the banku dough

Whisk the fermented corn dough and cassava dough with the water in a heavy pot until completely smooth.

Cook the banku

Cook the mixture over medium heat, stirring constantly and vigorously with a wooden spoon, until it turns glossy, stretchy and pulls away from the sides of the pot.

Shape and rest

Wet your hands, shape the hot banku into smooth balls, and let them firm up for a moment.

Serve

Serve the banku with the grilled tilapia and pepper sauce.