Tô with Baobab Leaf SauceMillet Porridge
Firm millet porridge is served with a savory baobab-leaf sauce enriched with smoked fish and tomato. The pairing is earthy, nourishing, and typical of the hearty grain-and-sauce meals found across the Sahel.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Porridge
- 450gMillet Flour
- 1.4lWater
Sauce
- 40mlVegetable Oil
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 40gTomato Paste
- 250gTomato (finely chopped)
- 600mlMeat Stock
- 250gSmoked Fish (flaked)
- 30gBaobab Leaf Powder
- 8gSalt
- 2gBlack Pepper
- 4gChili Powder
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until lightly golden.
- 02
Stir in the garlic, tomato paste, and tomato, and cook until the mixture is thick and fragrant.
- 03
Add the meat stock and smoked fish and bring to a gentle simmer.
- 04
Whisk in the baobab leaf powder a little at a time so it blends smoothly into the liquid.
- 05
Season with the salt, black pepper, and chili powder, then simmer until the sauce thickens. Keep warm.
- 06
Bring the water to a boil in a separate pot.
- 07
Gradually whisk in the millet flour, stirring constantly so no lumps form.
- 08
Cook, stirring and folding the mixture, until the porridge is thick, smooth, and holds its shape.
- 09
Serve the millet porridge hot with the baobab sauce.
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