Instant and easy Soft Banku using Milled Corn and Gari / Ndudu by Fafa

Hello again and welcome to Ndudu by Fafa. Hello everyone, my name is Fafa Gilbert and welcome to Ndudu by Fafa. That is not any other food, it's that Ndudu twist. It's where I explore new flavors by use of spices and herbs and I infuse it. And I'll tell you what, I love it. Do you? So today, I'm going to make some Bangu, but not as you know it. Now, how this recipe even started? It started because I did not have the traditional ingredients, but I had components of it. So usually to make the Bangu, you would need your fermented corn dough as well as your fermented cassava dough. So okay, that's not happening. These are the perils of, you know, living in the diaspora, I guess. But I did have some cornmeal. I think the brand is PAM. And I had some gari, which in actual fact is cassava or yuca, may I say. So to my saucepan, I did measure equal amounts of both the cornmeal and the gari. And to that, I'm adding some water and I'm going to mix this together. So it's well combined, as I always say, absolutely. Now, the reason why I'm mixing it with water, I'm going to leave it to sit for at least about 10-15 minutes. Because of course, the gari is like in the granule form and I want it to melt as well as the cornmeal. So I'm just soaking this just to allow these two beauties to get married perfectly. This is not like a flavor thing, but it's a technically texturized eduyame. Maybe I have to go for the corn in there. Then again, I'm not surprised I'm lost for words. Considering I've been up at 4.30am, I've got my cup of coffee here and I'm trying to do this voiceover. So do bear with me. So now I've got my mixture and I've placed it in my saucepan and I've placed it on a medium heat. I'm adding a little bit of water to allow it to be pliable. Just, you know, for an easy stir, may I say. And gradually, this is going to heat up and I'm going to end up with this beautiful, soft, pliable texture which Bangko Akpula is synonymous to. And again, this has a similarity with the Zimbabwean satsa, of course, without the gari, which is also similar to the Ewe's Awokola, which is also made of the cornmeal. So there are similar cultural influences across the continent. And I do love this. Sit in my kitchen. I want to have some Bangko and I've got limited ingredients. So I make the most of what I do have. So here, I told you to see. Look, look how pliable and beautiful this is. So I mean, this process so far has taken about 15 to 17 minutes. And it's just, you know, me just stirring this and it's cooking slowly and the heat is gradual. So yes, it means that every grain, everything actually just cooks and it melts beautifully. So that was a whole point of soaking it and also cooking it slowly. So you end up with this beautiful, pliable, soft and silky texture. Just like I like it. So now I'm going to steam this beauty. So I'm adding a little bit of water to encourage the steam and I'm going to turn everything around. So the parts that's in the bottom come to the top and that at the top will go to the bottom. This is to allow and even cook as well. Yeah, so that's like there's that constant stir. Now, the reason when you do add the water, don't mix it entirely because then you end up with a mashy texture. That's not what you want. You want the water to steam this mixture and you want it to be silky. You want it to have that texture. You want it to be smooth and just beautiful. So steam this for about seven to eight minutes on a very low heat at this point. And then I think I'm almost done. Look at that. I'm just saying that. Yeah, look, it's nice. It's soft. Look at that texture. It's just like it's almost fluffy. You can see. It's almost done. Now, if you watch my two most recent previous videos, you've noticed that I did the grilled lamb cutlets and also the interview with Tina Tiemo because we had this bangle with the raw papaya and the grilled lamb. So you can see where this is going as part of the sequence. So yes, my mixture is ready. I've got my calabash and I've got my little cutter, which are traditional utensils that we do use in Ghana. So usually you dip the cutter into a bit of water and then you'd take a portion of your pliable mixture, dip a little bit of water into the calabash and then you mold it into a beautiful round shape. Yes. And the rounder it is, the better it is and more appetizing it becomes. But you know, you can see what I've done here. It's just too much in a small calabash. But hey, look, they were just screaming that they were hungry. So I had to shabu-shabu do this, put it in a pot. And yes, Tina and I enjoyed it directly from the pot. There was no kachere or any shenanigans about this. It was just funny. So we enjoyed this with a smoky raw pepper, or may I say the spicy Ghanaian salsa, which is just incredible. I'll leave a link at the top so you can watch the previous video that has this recipe. It's a must-try recipe. As I always say, it's all about the natural flavors and hands and the natural flavors as you do, you see. And I just love this bonding session. You know, I put the meat in and then she puts the sauce in and then, you know, I add some onions doing my shenanigans, you know, and look at this piece de resistance. This is not appetizing. But you see. I am so grateful that you guys did watch my informal conversation with Tina. She's definitely an incredible lady. And thank you for your encouraging words and your beautiful comments. Yes, definitely. She's a gem. And I can't wait for her new collection to come through as well. We did have loads of fun, actually, filming this video. It was incredible. Now, the next interview is with another incredible lady by name of Sadia Sanusi. So, you know, when I wear my whole African prints with my slits and cuppa and all those shenanigans and if you've been watching my cookery show on ABN TV, you would see the designs and styles and stuff like that. Yes, Sadia Sanusi. She is the designer and I will be talking to her. And of course, it's going to be around food. It has to be, you know. But yes, don't miss the series Hidden Gems. You never know. It might be you next that I'll be calling over to have dinner with me or, you know, to have some fun with me. You never, ever know. So yes, keep on leaving your comments and make sure you're glued to this. Binge watch all the recipes and do try them. Be encouraged to try these recipes. Let me hear from you. I mean, I do read some comments and they're so encouraging. It's sometimes someone goes like, oh, my wife is surprised that I've become a better cook and like she wonders where I learned it. And it's so appreciative and I love it. Thank you. Thank you all so much. Now, as usual, I will leave the transcript of this recipe including the list of ingredients on my blog So do check it out. Yes. And if you haven't subscribed yet, I hope I have given you a reason to subscribe. I'm also on Facebook, Instagram and Twitter as in Doodoo by Fafa. So you know the drill. Now, as I always say, be nice, be beautiful, be gorgeous, love yourself. Don't change for anybody. Just be a better version of yourself each day because when you are, you do attract that goodness and beauty around you. And also pray for wisdom so you make the right decisions. And yes, until next time, take care of you. Be you, be nice, be beautiful. And I love you. And thank you for your support. Much love.