Mali | Side

Toh

Malian toh, a firm millet or sorghum paste stirred smooth and shaped into a mound for sauces.

Country
Mali
Region
West Africa
Time
30 min
Serves
6
Level
easy
Start cooking Explore Mali recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Mali
5 steps 5 min prep 25 min cook (check method) 30 min total easy
1
Make a slurry
Mix half the millet flour with 1 cup cold water to form a smooth paste.
Kitchen noteCold-water slurry prevents lumps.
2
Boil the water
Bring remaining 3 cups water to a rolling boil with salt.
3
Add the slurry
Pour slurry into boiling water, stirring constantly. Cook 5 minutes on medium heat.
Cook first stage 05:00
4
Add remaining flour
Gradually add remaining flour, stirring vigorously. Mixture will become very thick.
Kitchen noteUse a strong wooden spoon.
Stir toh 10:00
5
Shape and serve
When toh pulls from pot sides, wet a bowl, scoop in, smooth top, turn out as a mound.
Kitchen noteServe immediately — toh hardens as it cools.

Millet, sorghum, maize, or blended flours may be used depending on region and availability. Texture ranges from soft to very firm by household preference.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Daily staple. Plan on a easy cook. Allow about 30 minutes total.

What to serve alongside it

Tigadegena, fakoye, okra sauce, leaf sauce, or meat stew

Follow the collection

Toh appears in 2 AfroKitchen collections. Start with Quick & Easy if you want more dishes in the same mood. Quick & Easy

Regional lane

Mali national table. A structured Mali dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Toh recipe from Mali
Toh finished dish
Chef board

Build the table around Toh

Tigadegena, fakoye, okra sauce, leaf sauce, or meat stew

Best route from here

Mali national table

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