Fermented cornflour, also known as “akple” or “banku” in some West African countries, including Ghana, is a staple ingredient in many traditional dishes.
Benefits of Fermented Cornflour
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Improved nutrition: Fermentation increases the bioavailability of nutrients like iron, zinc, and calcium.
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Easy digestion: Fermentation breaks down some of the corn’s natural phytates and other anti-nutrients, making it easier to digest.
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Unique flavor and texture: Fermented cornflour has a slightly sour taste and a thicker, more dough-like consistency.
Uses of Fermented Cornflour
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Banku: A traditional Ghanaian dish made from fermented cornflour, often served with tilapia or other stews.
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Akple: A fermented cornflour dough used to make a variety of dishes, including akple with pepper sauce or akple with groundnut soup.
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Other recipes: Fermented cornflour can also be used to make other dishes, such as fermented cornflour porridge or fermented cornflour cakes.
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