In brief
- Tô: a firm millet or sorghum paste served with okra sauce
- Origin: Burkina Faso, Mali, Niger, the Mossi and Bambara peoples
- Essential ingredients: millet flour, okra, soumbara, onion, water
- Setting: a daily Sahelian meal, a national dish for the Mossi
Origins and cultural history of Tô
Tô is the emblematic dish of Burkina Faso, Mali and Niger. Made from millet or sorghum flour, it has been the staple food of the Sahelian peoples for centuries. For the Burkinabè diaspora in France, this dish represents the soul of the country, the memory of family evenings around the calabash.
The technique requires strength and experience: the flour is beaten into boiling water with a long stick (the gan) to obtain a firm, smooth paste. The traditional sauce is made with okra, sometimes enriched with soumbara, dried fish or meat.
What are the essential ingredients of Tô
- Millet or sorghum flour: 400 g
- Fresh or dried okra: for the slippery green sauce
- Soumbara: fermented umami
- Onion, garlic, salt
- Boiling water: 1 L
Nutritional benefits of Tô
Millet and sorghum are gluten-free cereals rich in fibre, iron, magnesium and B vitamins. Okra provides vitamin C and mucilaginous fibre. It is a very nourishing dish (380 kcal/serving), ideal for athletes and people who are intolerant to gluten.
Frequently asked questions
Can tô be made the day before?
Yes, but it hardens as it cools. Reheat it with steam or add a little boiling water to soften it.
Which sauce goes with tô?
Traditionally okra sauce, but also peanut sauce, baobab sauce and baobab-leaf sauce.
Where can I find millet flour in France?
On nkosiagro.com, in the exotic cereals and seeds collection.
