TôMillet Dough with Okra and Soumbala Sauce
Tô is a firm millet dough served here with a common Burkinabè-style okra sauce seasoned with soumbala and baobab leaf powder. The smooth dough is shaped for scooping up the savory, lightly thickened sauce.
Prep
25m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 450gMillet Flour
- 1.1lWater
- 8gSalt
Sauce
- 350gOkra (whole)
- 250gTomato (finely chopped)
- 160gOnion (finely chopped)
- 12gGarlic (crushed)
- 50mlPalm Oil
- 18gFermented Locust Bean Seasoning
- 12gBaobab Leaf Powder
- 2gBlack Pepper
- 500mlWater
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a sturdy pot.
- 02
Whisk in part of the millet flour to make a loose porridge, then stir in the remaining millet flour and the salt.
- 03
Cook the dough over low heat, beating and turning it with a sturdy spoon until it becomes smooth, firm, and stretchy.
- 04
Heat the palm oil in a separate pot over medium heat.
- 05
Add the onion and cook until softened, then stir in the garlic.
- 06
Add the tomato and cook until it breaks down into a thick base.
- 07
Stir in the okra and the water, then simmer until the okra is tender and the liquid becomes slightly silky.
- 08
Add the fermented locust bean seasoning, baobab leaf powder, black pepper, and the salt, then simmer briefly until the sauce is fragrant and lightly thickened.
- 09
Shape the dough into mounds and serve hot with the okra sauce.
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