A smooth, firm millet dough cooked to a dense, satisfying consistency, served as the essential starchy base for Malian soups and stews.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash or deep plate
Accompaniments: gombo sauce, baobab leaf sauce
Instructions
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1
Bring 3 cups water to a boil in a large pot.
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2
Mix millet flour with 1 cup cold water to form a smooth slurry.
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3
Gradually pour the slurry into boiling water while stirring vigorously with a wooden stick.
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4
Continue stirring on medium heat for 15 minutes until the mixture is very thick and pulls away from the sides of the pot.
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5
Wet a bowl, scoop toh into it, and press to shape into a dome. Serve with soup or sauce.
Did You Know?
The wooden stirring stick used for toh is called a "foronto" and is considered an essential kitchen tool in every Malian household.
Chef's Notes
Equipment Tips
- large pot
- wooden stirring stick
Accompaniments
gombo sauce, baobab leaf sauce
The Story Behind Toh
Toh has been the foundational staple of Malian cuisine for millennia, dating back to the earliest cultivation of millet in the Sahel region. It is the daily sustenance of millions and represents the agricultural heritage of the Niger River valley civilizations.
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