Tô — West African Millet Porridge

Shopping list

• 300 g millet flour

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• 1.2 l water — divided

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• 1 tsp salt

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Step by step

1. 1

   In a medium mixing bowl, combine the millet flour with 300 ml of cold water, whisking until you have a smooth paste with no lumps.

2. 2

   In a large heavy-based saucepan, bring 900 ml of water to a rolling boil over high heat. Add the salt.

3. 3

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

4. 4

   Continue stirring with a strong wooden spoon as the mixture thickens. It will become heavy and sticky — this is normal.

5. 5

   Cook for 10– 12 minutes, stirring vigorously and continuously, until the tô pulls away from the sides of the pan and has a smooth, elastic consistency.

6. 6

   Remove from heat. Wet a serving bowl or mould with cold water, then spoon the tô into it, smoothing the top with the back of a wet spoon.

7. 7

   Allow to set for 2– 3 minutes. Invert onto a serving plate. The tô should hold its shape.

8. 8

   Serve hot as a base for vegetable or meat stews, or with a spicy tomato and okra sauce.