272. Banku Cooking

EBEKAWOPA, GHANA, 2009. Stirring Banku. You have to cook it until the starch granules are fully gelatinized. Otherwise, it's unpleasantly gritty.

Want this picture in high-resolution? Click below to donate $5 per photo. Write picture number(s) and your email in the PayPal comments field. Tom will email you the originals once PayPal has notified him.