Preparation
1. Get the coals ready for the grilling of the fish otherwise preheat your gas grill.
2. Make tiny slices on tilapia to allow seasoning to penetrate. Season with salt and pepper. Rub
EssieSpice Coco-For-Garlic Sauce on the outside and inside of the tilapia. Let it sit to
marinate while preparing the remaining ingredients.
3. In an earthenware pot or food processor roughly grind two scotch bonnet peppers, 1 shallots
or ¼ of the onion, ginger, and salt. Rub the coarse paste on the outside and inside of the fish.
Sprinkle the scallion on top of the fish.Wrap the fish in plastic wrap and marinate further in
the fridge for about 30 to 40 minutes.
4. Sprinkle with oil and also grease the griddle and then grill on each side for 10-15 minutes.
Make sure to baste the fish with coconut oil as it cooks on each side.
5. In the same earthenware pot, grind 1 tomato, 1 shallot or ¼ of the onion, 1 scotch bonnet,
pepper, and salt to taste. It should not be ground too chunky or too smooth. This mixture will
be eaten with the dish.
6. Thinly slice the remaining onion and tomato. If you would like, you can thinly slice 1 shallot,
and serve raw or coat with a bit of flour, and deep fry to be used as garnish.
7. Make the Banku: In a mixing bowl, combine Banku powder with 2 to 3 cups of water or until
a smooth texture forms. It cannot be too thick or light.
8. Slowly pour and stir into the saucepan over medium heat until you achieve a thick
consistency. With your wooden spoon or banku spoon you will be pulling the banku toward
you against the side of the pot. Continue for 2 to 3 minutes.
9. Continue stirring until thick and the mixture comes together. Lower the heat and add ¼ to ½
cup of water and allow to simmer for 5 minutes (if you want it softer add more water and if
you want it thicker add less water). Then stir the same way again. You’ll be able to tell that it’s cooked when the color gets darker. Use water to help knead the dough and divide into
small pieces for serving.
10. Serve the banku with the tilapia, chili mixture, and sliced garnish.
