Tô RecipeOrigin: Burkina Faso Period: Traditional |
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Tô (sometimes known as Toh) is the staple of meals in the Sahel region of Western Africa (most notably Burkina Faso and Mali). It can be made from any finely-ground flour, such as maize, millet, rice or sorghum and in nature is very similar to the Nshima of Zambia, Zimbabwe's Ugali. Ingredients:
500g millet, sorghum, corn or rice flour 
Tô Preparation:Method:Add the water to a large pot and bring to a boil. Slowly add about a quarter of your chosen flour to the pot, stirring rapidly so that no lumps form. Reduce the heat and reserve some 250ml of the water and flour mixture. Slowly add the remaining flour, about 200g at a time as you stir continuously. Add a little of the reserved liquid back to the pot if necessary. In the end you should have a smooth paste that's too thick to stir. Complete the cooking by covering the pot and simmering very gently over low heat for about 10 minutes. Remove from the heat and serve warm with any soup, stew or sauce. |
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