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Cereals and bread from Ghana
Maize, alone or with cassava, is steeped in water for a day, wet-milled and fermented as a dough for about three days. The dough is mixed with water and cooked with continuous stirring and kneading into a smooth, whitish paste that is formed into balls.
| Fermented maize dough4 parts | [fao1999] |
| Water2 parts | [fao1999] |
| Fermented cassava dough1 part (optional) | The 4 dough to 1 cassava to 2 water mix[fao1999] |
Total time across the recorded steps: 3 days – 6 days
What changes: Water soaks into the maize grains and softens them
Output: soft steeped maize.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maize, alone or with cassava, is steeped in water for a day, wet-milled and fermented as a dough for about three days. The dough is mixed with water and cooked with continuous stirring and kneading into a smooth, whitish paste that is formed into balls. Made in 4 steps over 3 days – 6 days. The longest step, wet-mill and ferment the dough, takes 2–5 days (FAO 1999). Lactic acid bacteria, named by FAO as predominant in the fermentation does most of the fermenting.
| Main step | 2–5 daysReported[fao1999][wp] | Wet-mill and ferment the dough |
|---|
Banku and kenkey are both Ghanaian fermented maize doughs. Kenkey is made by cooking part of the dough as aflata, mixing it with the rest, moulding balls, wrapping them and steaming; banku is mixed with water and cooked with stirring and kneading. Cassava dough can be mixed in.
A 2024 study of banku made in Côte d'Ivoire says its preparation is empirical and done in unhygienic conditions. After cooking, mesophilic aerobic bacteria were (5.6 ± 0.4) × 10^3 CFU/g, below the CODINORM standard, and the authors conclude banku can be safely consumed. The abstract gives one count of general bacteria from two localities, which is not proof that every batch is safe. Raw cassava holds toxic cyanide, so banku with cassava dough relies on fermentation to lower it. An FAO overview reports that fermenting cassava roots in water for 3 days cut cyanide by 70–95 %, not all of it. No source we read measures cyanide in banku.
Hazards the sources name: Mesophilic aerobic bacteria (5.6 × 10^3 cfu/g in cooked banku made in Côte d'Ivoire, below the CODINORM standard).
Every number is labelled with how it is known. How this atlas is made
FAO 1999 cites the development of a quick-cooking banku by drum-drying, reported by Owusu Ansah and colleagues in 1988. Krabi and colleagues (2024) describe banku as made by Togolese, Nigerian and Ghanaian communities living in Côte d'Ivoire, where it is little known to the original inhabitants.
