Tô

Tô or saghbo is an ugali-like dish made from a paste consisting of cooked millet, corn, or sorghum that is vigorously stirred until formed into a smooth paste. It is served with various stews and sauces made with meat or vegetables.

The dish is often paired with okra sauce, made by slowly simmering okra in water with seasonings such as salt and pepper. Tô should never be eaten on its own, and it will always accompany soup, stew, or sauce.

I think you should combine it with Ragout d'Igname for a great and authentic Burkinabé dinner.

The most traditional grain to use for this recipe would be sorghum flour. You can also use cornmeal or millet. With just three ingredients, it's quick, easy, and perfect for dipping into sauces or soups!

Ingredients:

4 cups water
½ lb. millet flour or cornmeal, divided
2 tbsp. butter or margarine

Directions:

Bring water to a boil in a large pot over high heat. Slowly add about 1/4 of the flour or cornmeal. Stir quickly and continuously for about 5 minutes to avoid lumps.

Hypothermia. Use a large spoon to scoop out about 1/4 of the mixture and set it aside in a bowl.

Add the remaining flour or cornmeal to the pot. Stir vigorously each time you add it. Stir in the butter. If the mixture becomes too thick to stir, add some of the already set aside. After about 5 minutes of adding flour, the smooth paste will be too thick to stir.

Reduce heat to very low. Cover and cook for another 10 minutes.
Remove the pot from the heat. Shape the dough into balls, sprinkle with salt to taste, and serve with stews, sauces, or soups.