World Cuisines

Tô

Mali

The millet foundation: a stiff millet or sorghum porridge pounded smooth, served with leafy, okra or peanut sauces — tô is the daily bread of Mali's villages. Ingredients: millet or sorghum flour, water; sauces: baobab leaf (koura), okra, peanut or tomato.

What it is

The millet foundation: a stiff millet or sorghum porridge pounded smooth, served with leafy, okra or peanut sauces — tô is the daily bread of Mali's villages. Ingredients: millet or sorghum flour, water; sauces: baobab leaf (koura), okra, peanut or tomato. Recipe: 1) Boil water; whisk in flour gradually against lumps. 2) Cook, stirring with a wooden paddle, until it pulls smooth and elastic. 3) Wet a gourd; shape the tô in mounds. 4) Serve with the day's sauce in a separate bowl. Serve: pinched by hand, dipped in sauce — the Bambara table's centre. Flavor: mild, earthy — the sauce is the voice, tô the body. History: millet and sorghum fed the Sahel for millennia (pearl millet was domesticated in this very region); tô is their daily form. See also: Tigadegena (Peanut Stew), Riz Gras.

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