Finding the best Banku in the city — a personal search

I spent three months trying every version of Banku I could find locally. The variation in quality is extraordinary. The best version handled fermented dawadawa with genuine knowledge and the nutty and palm-rich result was noticeably superior.

fufu and soup eating requires communal sharing and is eaten with the hands. The winning restaurant had the right a Ghanaian restaurant abroad feel — unpretentious and focused on the food. sobolo sorrel drink was suggested correctly. Worth the search. When Banku is made properly it's a completely different experience.