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Banku with Okro Stew (Fermented Dough with Mucilaginous Okra Stew)
Stretchy sour fermented corn and cassava dumplings served alongside rich palm-oil seafood okra stew.
The story
Banku and okro stew represents the culinary pinnacle of Ga and Ewe coastal traditions. The sourness from lactic fermentation in the corn and cassava dough perfectly offsets the viscous richness of the okra, scented with pungent momoni (fermented fish) and unrefined red palm oil.
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