California-style Grilled Banku with Fresh Salsa

Ingredients

In this California-inspired adaptation, we introduce grilling as a cooking technique to add a smoky flavor and charred texture to the Banku. Additionally, we incorporate a fresh salsa made with local Californian ingredients such as tomatoes, bell peppers, and cilantro, which adds a vibrant and tangy element to the dish. We alse have the original recipe for Banku, so you can check it out.

• 2 cups (470ml) fermented corn and cassava dough (Banku) 2 cups (470ml) fermented corn and cassava dough (Banku)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Divide the Banku dough into small portions and shape them into flat discs.
3. 3.
   Brush each Banku disc with olive oil.
4. 4.
   Place the Banku discs on the preheated grill and cook for 3-4 minutes on each side, or until lightly charred.
5. 5.
   In a bowl, combine the diced tomatoes, bell pepper, red onion, jalapeno pepper, lime juice, cilantro, salt, and pepper. Mix well to combine.
6. 6.
   Serve the grilled Banku with the fresh salsa on top or on the side.

Treat your ingredients with care...

• Banku — Ensure the fermented corn and cassava dough is well-prepared and has a slightly sour taste, indicating proper fermentation.

Tips & Tricks

• If you prefer a spicier salsa, leave the seeds in the jalapeno pepper.
• Add a squeeze of fresh lime juice over the grilled Banku before serving for an extra burst of citrus flavor.
• Experiment with different types of peppers in the salsa, such as serrano or poblano, to customize the heat level.
• For a smokier flavor, grill the tomatoes and bell peppers before dicing them for the salsa.
• Serve the grilled Banku with a side of avocado slices for a creamy and rich addition.

Serving advice

Serve the Grilled Banku with Fresh Salsa as a main course, accompanied by a side of mixed greens or a fresh cucumber salad. Garnish with additional cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the grilled Banku discs on a platter, slightly overlapping each other. Spoon the vibrant fresh salsa over the top, allowing the colors to contrast beautifully. Sprinkle some extra chopped cilantro on top for an appealing finishing touch.