A smooth, golden corn flour porridge cooked to a firm mound and served with flavorful sauces, the southern Burkinabe variation of the national staple.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash bowl
Accompaniments: sauce gombo, sauce feuilles, sauce arachide
Instructions
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1
Bring 4 cups of water to a vigorous boil.
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2
Mix corn flour with 2 cups cold water to make a smooth slurry.
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3
Pour the slurry gradually into the boiling water, stirring vigorously with a wooden stick.
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4
Stir constantly over medium heat for 15 minutes as the mixture thickens.
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5
Reduce heat and continue cooking for 10 more minutes until the tô is firm and pulls from the pot.
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6
Scoop into wet calabash bowls, shape into mounds, and serve with sauce.
Did You Know?
In the Bobo-Dioulasso region, tô de maïs is preferred over millet tô, leading to friendly culinary rivalries between northern and southern Burkina Faso.
Chef's Notes
Equipment Tips
- large pot
- wooden stirring stick
- calabash bowls
Accompaniments
The Story Behind Tô de Maïs
Corn was introduced to West Africa from the Americas and gradually supplemented millet in the wetter southern regions of Burkina Faso. Tô de maïs became the staple of the Bobo, Sénoufo, and Lobi peoples, prepared using the same ancestral stirring techniques as the millet version.
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