Tô

What we know so far

Tô (saghbo in Mooré) is the national dish of Burkina Faso and the daily meal of most of the country, town and village alike: a smooth, firm paste of millet, sorghum or maize flour cooked in boiling water and stirred until it pulls away from the pot, served in a shared bowl and eaten by hand with sauce gombo, groundnut sauce, tomato sauce or a leaf sauce (bito, sorrel, baobab). Millet is the classic grain; maize is now common; the western regions also make a cassava-flour version (tô de konkonti) stiffened with a little maize. Mali, Niger and Côte d'Ivoire make the same paste under the same name.

The draft was written from 4 published sources and holds 5 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting