(also spelled Toh, 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.

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).

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.


Tô Recipe

Tô is the basic foundation of meals in the Sahel region of Western Africa.

Prep Time5 minsCook Time15 minsTotal Time20 minsYields4 Servings

Ingredients

 3 cups (about 1 lb) millet, sorghum, or corn (maize) flour
 water

Instructions

1

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. Reduce heat. Allow this mixture to cook for about five minutes, stirring constantly.

2

Remove about a quarter of the water and flour mixture and set it aside in a clean bowl.

3

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.

4

Cover the pot and cook for an additional ten minutes over a very low heat.

5

Remove from heat. Serve warm or cool with any sauce, soup or stew.

Ingredients

 3 cups (about 1 lb) millet, sorghum, or corn (maize) flour
 water

Directions

1

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. Reduce heat. Allow this mixture to cook for about five minutes, stirring constantly.

2

Remove about a quarter of the water and flour mixture and set it aside in a clean bowl.

3

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.

4

Cover the pot and cook for an additional ten minutes over a very low heat.

5

Remove from heat. Serve warm or cool with any sauce, soup or stew.