Ewe Corn Porridge

• Heaping ½ cup slightly fermented white corn dough (Banku)
• ½ teaspoon salt

Directions

1. Rub the corn dough between your hands or through a coarse sieve into a bowl or pan, and then shake it in a circular motion until it is the size of dry couscous.
2. Bring 2 cups of water to a boil.
3. Stir the corn dough into the boiling water.