Fermented Corn and Cassava Doughs

Fermentation is an important culinary technique in tropical countries such as Ghana, especially of starches such as maize (corn) and cassava (also called yucca or manioc). While it is easy to buy freshly prepared corn dough or cassava dough in Ghana, in North America there are generally three choices: 1) make your own; 2) buy an imported “instant powder” version; 3) buy pre-frozen dough from Ghana. For many years, my only option was to make my own, but today with advances in processing techniques and transportation, I am more likely to buy frozen dough, such as Nina’s fermented corn meal (no cassava) or corn and cassava dough. I still find the instant powders do not suit me. Note: While Banku in Ghana is made from both corn and cassava dough, in the U.S. I was taught to make it only with corn dough, which was easily available. I follow that custom here.