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Showing posts with the label cassava dough banku

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Johnny Broke The Siege. Story with an all lifetime lesson

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     Jonny was only five years old when he lost his father Agbeli Dzidepo. The mother’s name is Asinyo Esinam, a woman of value but unfortunately financially handicapped. Even before Mrs Esi lost her husband, life has not been easy for this household even though her husband was a teacher in Living Academy Preparatory School. Johnny was a handsome and a respectful boy who took exactly after his father’s good moral. His parents were very particular about his moral upbringing and his growth academically. Unlike children who turn out to be a disappointment even when their parents work tirelessly for their upkeep, his attitude was different. At home, he is the type that would run errands for the mother and made sure he reads his notes after and before school. Johnny learnt a very common saying one day which gingers him to aspire higher even as a child. “Reading makes the man“ and “Practice makes man perfect.“ He never went a day without saying this after his morning devotion with the mother

How to prepare banku with cassava dough

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Generally, it is not common to prepare banku using solely cassava dough due to several reasons. Some of these reason include: i) The banku becomes too starchy. ii) It is hard to obtain a hard banku at times. These reasons among others account for the reason why it is not common to use cassava dough as a stand-alone in preparing banku but widely it is added to either corn dough or corn flour to prepare banku and akple respectively. The addition of cassava dough to the mixture helps to get a smooth sweet-scented banku which makes swallowing easier. It also extends the life span of the food making it stay a bit longer before it spoils. This post explores how to use cassava dough in preparing banku and getting the best out of it even though it is not widely used. Learn how to prepare banku and akple here Procedure Pour cassava dough into a cooking pot or saucepan and add a little water. If the dough is too watery, very little water is used but if the water from the dough has been extracted