Banku & Grilled Tilapia

Description

The Star Components

• The Banku: Smooth balls of fermented corn and cassava dough. It is cooked to a firm, elastic consistency with that signature sourdough tang that opens up the appetite.

• The Jumbo Tilapia: Freshly caught and marinated in a secret blend of ginger, garlic, and local spices, then charcoal-grilled until the skin is crispy and the flesh is succulent and flaky.

• The “Raw” Pepper (Kpakpo Shito): A side of freshly ground green or red habanero peppers, onions, and tomatoes—served raw to provide a sharp, vibrant heat.

• Shito & Garnishes: A scoop of our signature dark, smoky Shito (black pepper sauce) and a topping of sliced onions, fresh tomatoes, and sometimes green bell peppers for a refreshing crunch.

Product Details

Feature	Description
Texture	Firm, tangy dough with flaky, smoky grilled fish
Flavor Profile	Sour, savory, smoky, and intensely spicy
Garnish	Freshly sliced onions, tomatoes, and spicy peppers
Serving Size	1 Large Tilapia + 2 Balls of Banku

How to Eat Like a Local

1. Use Your Hands: Wash your hands and pinch off a small piece of Banku.

2. The Dip: Press the Banku into the raw pepper and a little bit of Shito.

3. The Fish: Use your fingers to pull a piece of the tender Tilapia off the bone.

4. The Perfect Bite: Combine the dough, the fish, and a slice of raw onion in one go.

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Our Grilling Secret

• Charcoal Only: We don’t use electric grills. We use real charcoal to ensure the fish gets that authentic “smoky” flavor that defines Ghanaian street food.

• Ginger-Heavy Marinade: Our Tilapia is marinated for at least 4 hours, ensuring the ginger and garlic flavors penetrate deep into the bone.

Chef’s Note: In Ghana, the head of the Tilapia is considered a delicacy! It’s where the most flavor is tucked away. Whether you’re a fan of the “parts” or just the fillet, our seasoning ensures every bite is a knockout.

Ready for a taste of the Accra night scene? Order your Banku & Grilled Tilapia feast today!