Ingredients

Method

For the Banku:

Mix the corn and cassava dough in a pot and gradually add water while stirring to prevent lumps.

Over medium heat, stir the mixture continuously for 30 minutes until it thickens and becomes smooth and stretchy.

Wet a bowl and scoop some of the Banku mixture into it. Mold it into a smooth ball by swirling it around the bowl. Repeat until all mixture is molded.

Cover and keep warm.

For the Grilled Tilapia and Hot Pepper Sauce:

Clean and gut the tilapia, leaving the scales on. Make diagonal incisions on both sides of each fish.

Blend one onion, Scotch bonnet peppers, salt, and black pepper. Use this mixture to marinate the fish inside and out. Let it sit for at least 30 minutes.

Grill the fish until it's cooked, flipping halfway through.

Chop the remaining onion and fry it in olive oil until it's translucent. Blend the second onion and the remaining Scotch bonnet peppers, then add them to the pan. Cook the sauce until it's reduced and thickened.

Serve the Banku with the grilled tilapia and hot pepper sauce on the side.