My last food related post about the mold in cheese being delicious flavor got a lot of mixed reactions. Some folks didn’t agree with me that mold was flavor. After trying a local dish named Banku I too have found I disagree with someone else’s idea of flavor.
Banku is a sort of corn dough. Farmers grind their corn into a powder and then mix it with water into balls of dough. The doughy substance is then put in warm water and left to sit for 3-4 days. During that time the corn ferments and looses its sweetness. The final result is a sticky ball of dough that is quite tangy and sour tasting.
Banku is served with a soup or a thick tomato based sauce. I had it with fish and the tomato sauce the first time and the second time with a slimy okra soup. I’m getting used to the dish but it can’t say that I rate it up there with my moldy bleu cheese.