Tô with Peanut Sauce and Greens — Burkinabé Millet Porridge

Shopping list

• 300 g millet flour — or cornmeal as alternative

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• 1 l water

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• 0.5 tsp salt

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• 150 g groundnut (peanut) paste or smooth peanut butter

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• 3 piece tomatoes — roughly chopped

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• 1 piece onion — diced

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• 2 clove garlic cloves — minced

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• 1 piece fresh red chilli — deseeded and chopped

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• 3 tbsp vegetable oil

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• 2 tbsp tomato purée

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• 300 ml chicken or vegetable stock

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• 300 g fresh spinach or amaranth leaves — washed and roughly chopped

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• 0.5 tsp ground ginger

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Bring 1 litre of water and 0.5 tsp salt to a rolling boil in a large, heavy-bottomed pot.

2. 2

   Gradually pour in the millet flour in a thin stream, stirring constantly and vigorously with a wooden spoon to avoid lumps.

3. 3

   Reduce the heat to low and continue stirring for 10– 12 minutes, until the mixture is very thick, smooth, and pulls away from the sides of the pot. Cover and let stand off the heat.

4. 4

   For the peanut sauce, heat 2 tablespoons oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chilli and cook for 1 minute.

5. 5

   Stir in the chopped tomatoes and tomato purée. Cook for 5– 6 minutes until the tomatoes break down and the mixture thickens.

6. 6

   In a bowl, whisk the peanut paste with the stock until smooth. Pour this into the tomato mixture. Stir well and bring to a gentle simmer.

7. 7

   Add the ground ginger and season with salt and black pepper. Simmer for 8– 10 minutes, stirring frequently, until the sauce is thick and glossy. Add a little water if it becomes too thick.

8. 8

   In a separate frying pan, heat 1 tablespoon oil over medium-high heat. Add the spinach or amaranth and sauté for 3– 4 minutes until wilted and tender. Season lightly with salt.

9. 9

   To serve, scoop portions of the hot tô onto plates, shaping into smooth mounds. Ladle the peanut sauce generously over and around the tô, and place a portion of greens on the side.