Banku and Tilapia

Preparation

1. If making your own fermented dough: Mix cornmeal and cassava flour with water in a jar, cover loosely with cloth, and ferment in a warm spot for 2–3 days, stirring daily. Alternatively, purchase ready-made fermented corn and cassava dough from an African market — this is the most common approach.
2. Prepare the fish: Score 3–4 diagonal cuts on each side of the tilapia down to the bone. Blend together the garlic, ginger, half the scotch bonnet, half the onion, lemon juice, paprika, oil, black pepper, and 1 tsp salt to form a marinade. Rub this marinade all over the fish and into the cuts. Marinate for at least 30 minutes (overnight in the fridge is even better).
3. Make the pepper sauce: Blend together the tomatoes, remaining scotch bonnet, remaining onion, and a pinch of salt. Pour into a small pan with a tablespoon of oil and cook on medium heat for 10–15 minutes until thickened. Season to taste. Set aside.
4. Make the banku: In a medium pot, combine the fermented corn dough and cassava dough with 600ml water. Stir until smooth with no lumps. Place over medium-high heat and stir continuously with a strong wooden spoon. The mixture will thicken and become very stiff — keep stirring vigorously for 15–20 minutes. When the dough is smooth, glossy, pulls cleanly from the sides of the pot, and changes to a light cream color, it is done. Add 0.5 tsp salt during cooking.
5. Grill the tilapia: Place the marinated fish on a preheated grill or under a broiler at 220°C. Cook 12–15 minutes per side until the fish has nice char marks and the flesh flakes easily when tested with a fork.
6. Serve: Using a wet spoon and wet bowl, shape the banku into smooth balls by shaking the bowl in circular motions. Place the banku on plates alongside the grilled tilapia and pepper sauce.