In a 3-quart saucepan with a handle, mix the dough with 1-1/2 cups water by hand or with a wire whisk to make a smooth paste. Mix in the salt.

Put on the stove to heat on medium-high, stirring constantly with the whisk or with a stirring stick or very strong wooden spoon. After 5 minutes, the mixture should begin to thicken. Lower the heat to medium and switch over to a stirring stick or wooden spoon if previously using a whisk.

Continue to cook, stirring constantly to keep it from forming lumps, scraping the bottom of the pan and turning the dough as it cooks, also pressing it against the sides of the pan. After another 5 minutes, turn the heat to low and continue stirring and turning.

Scrape the spoon against the side of the saucepan occasionally and mix the scrapings into the dough. If necessary, add a little water around the edges of the pan to keep it from scorching, and/or turn down the heat.

The banku should be quite stiff within 15 to 20 minutes on the stove. Remove it from the heat and let it sit a few minutes. When it is cool enough to handle, wet your hands and shape the banku into one large or several small loaves for individual servings.

To serve: Banku is usually eaten warm or lukewarm. It is a classic accompaniment to eggplant and okra stews,and can also be eaten with a pepper sauce and/or shito.