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Tô avec Sauce Gombo (Millet Stiff Porridge with Okra Stew)
Earthy pearl millet porridge paired with a slippery, umami-rich smoked fish and fresh okra stew.
The story
Across the Central Plateau of Burkina Faso, Tô is the undisputed evening anchor of the Mossi household, traditionally shaped into smooth mounds and eaten communal-style with fingertips. While contemporary urban kitchens sometimes substitute cornflour, authentic Burkinabè tô demands pearl millet soured slightly overnight. The essential chemistry relies on adding a splash of potash water (potasse) to stabilize the cereal starch and preserve the stew's vibrant green okra mucilage without turning brown.
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