Banku (dish)

In Ghanaian cuisine, banku and akple (// ^ⓘ) are swallow dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls.

Banku is cooked in hot water until it turns into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.

Akple is preferred by the people of the southern regions of Ghana—the Ewe people, the Fante people and the Ga-Dangme—but it is also eaten across other regions in Ghana. Banku is a softer variety eaten by the Ga-Dangme (Ga or Dangbe), while the Fante people also have a drier variant of the dish they call ɛtsew.