Banku and Tilapia is a big favourite with the locals in Cape-Coast and Accra.
It is cooked as a mixture of fermented corn and cassava dough in hot water into a smooth pale paste.
It is typically served with soup, stew or a pepper sauce with fish.
It is highly preferred by the people of the Southern Regions of Ghana particularly the Ga tribe.
But it's also eaten across all the other regions in Ghana.