Tô with Peanut Sauce

Shopping list

• 300 g millet flour or fine maize meal

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• 1 l water — for the porridge

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• 0.5 tsp salt — for the porridge

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• 150 g smooth peanut butter — unsweetened

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — minced

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• 2 piece ripe tomatoes — chopped

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• 2 tbsp vegetable oil

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• 1 tbsp tomato purée

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• 300 ml vegetable stock

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• 0.5 tsp chilli powder — optional

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• 1 tsp salt — for the sauce, or to taste

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Step by step

1. 1

   For the tô: bring 750 ml of the water to a rolling boil in a large saucepan.

2. 2

   In a bowl, whisk the millet flour with the remaining 250 ml cold water until smooth and lump-free.

3. 3

   Reduce heat to medium-low. Slowly pour the flour mixture into the boiling water, whisking constantly to prevent lumps.

4. 4

   Add the salt and continue stirring vigorously with a wooden spoon for 10– 12 minutes. The mixture will thicken into a smooth, elastic porridge. It should pull away cleanly from the sides of the pan.

5. 5

   Remove from heat, cover, and set aside while you prepare the sauce.

6. 6

   For the peanut sauce: heat the oil in a medium saucepan over medium heat. Add the onion and sauté for 5 minutes until softened.

7. 7

   Stir in the garlic and cook for 1 minute. Add the chopped tomatoes, tomato purée, and chilli powder (if using). Cook for 5 minutes until the tomatoes break down.

8. 8

   Stir in the peanut butter until well combined, then gradually add the vegetable stock, stirring constantly to create a smooth sauce.

9. 9

   Simmer gently for 8– 10 minutes, stirring occasionally, until the sauce is thick and glossy. Season with salt to taste.

10. 10

    To serve, spoon the tô onto plates and ladle the peanut sauce generously over the top. Eat by pinching off pieces of tô and dipping into the sauce.