Tô (rhymes with dough) is the basic foundation of meals in the Sahel region of Western Africa, particularly Mali and Burkina Faso and nearby areas. Tô is so common there that one traveler wrote of "les villageois qui mangent tô, tô et tô" ("villagers who eat tô, tô and tô"). Tô is a Fufu-like staple similar to Eastern Africa's Ugali, and is traditionally made with flour ground from native African millet, sorghum, or fonio. It can also be made from finely ground corn (maize) flour or rice flour. It is eaten in the same way: with various sauces and stews made from vegetables or meats. One common accompaniment is an okra sauce made by simmering okra in a bit of water and seasoning with salt and pepper. Tô is always eaten with some sort of soup or stew or sauce.
1 lb. millet, sorghum, or corn (maize) flour*
water
* If using corn flour, white cornmeal is
better, and it should be finely ground, like flour. Latin
American style corn flour, as is used in tortillas, tamales,
pupusas, etc. is the right kind.
Bring two quarts (about two litres) of water
to a boil in a large
pot over high heat. Slowly add about a quarter of the flour to
the water, stirring quickly and constantly so as to not allow any
lumps to form. Allow this mixture to cook for about five minutes,
stirring constantly. Reduce heat. Remove about a quarter of the
water and flour mixture and set it aside in a clean bowl. Add the
remaining flour bit by bit, about a cup at a time. Stir
vigorously each time flour is added. If the mixture becomes too
thick to stir, add some of the flour and water mixture that was
set aside. All of the remaining flour and as much of the
set-aside mixture as necessary should be added to the pot in
about five minutes. The result should be a thick, smooth paste
that is too thick to stir. Cover the pot and cook for an
additional ten minutes over a very low heat. Remove from heat.
Serve warm or cool with any sauce, soup or stew.
Serves 4.
country : West Africa
course : side dish
source : Donna [IRE_tag]