Burkinabé Tô are balls made out of ground sorghum. With only three ingredients they are quick, easy and perfect for dipping into a sauce or soup! Tô (Saghbo in Mooré), a bitter pulp made from crushed, cooked millet, sorghum or corn. The dough is mixed with a sauce made from vegetables such as tomatoes, peppers, sumbala and carrots. The resulting stew is sometimes supplemented by a piece of meat like mutton or goat.
Prep time: 5 minutes/Cook time: 20 minutes/Serves: 8 (+30 minutes cooling)
Ingredients:
2 cups sorghum flour (or substitute White Maize Meal)
1.5l (6 cups) Water
4 tbsp Butter
1 tsp. Salt
Method:
Place a saucepan on your work surface and add the sorghum flour (or maize meal), water and salt. Whisk until smooth and well combined then transfer to your hob. Put the heat on medium high and bring the mixture to a boil, stirring constantly to avoid burning.
Once the mixture is boiling, reduce the heat to low. Continue simmering, stirring constantly, for about 15 minutes, until the mixture has thickened.
Add the butter, stir until melted and blended and continue simmering over low heat until all the liquids have been absorbed (about 5 minutes).
Take off the heat and set aside to cool.
Now, using your hands, pick up about half-handful of the mixture at a time and roll into a ball. Place on a foil-lined baking tray. Continue with the remainder of the dough. Sprinkle with additional salt and enjoy with your favourite soup, sauce or dip.
