A Ghanaian dish which is cooked by a proportionate mixture of fermented
corn and cassava dough in hot water into a smooth, whitish consistent
with soup, stew or a pepper sauce with fish. It is mostly preferred by
the people of the Southern Regions of Ghana particularly the Ga tribe
but also eaten across the other regions in Ghana. Banku is found
throughout Ghana, and is one of the staple foods enjoyed by all tribes
in the country.