Mali | Side

Toh

A firm, smooth millet porridge shaped into a mound and served as the base for sauces and stews. Mali's most fundamental staple.

Country
Mali
Region
West Africa
Time
25 min
Serves
6
Level
easy
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Recipe overview

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Toh is the daily bread of Mali. Made from millet or sorghum flour, it is the foundation upon which most Malian meals are built.

What the dish tastes like

A firm, smooth millet porridge shaped into a mound and served as the base for sauces and stews. Mali's most fundamental staple.

When to cook it

Best for Daily staple, with a easy cooking level and about 25 minutes total.

What to serve alongside it

Tigadegena, okra sauce, or any stew

Follow the collection route

Toh belongs to 2 AfroKitchen collections. Quick & Easy is the strongest cluster route to start from. Quick & Easy

Servings: 6

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How to cook it

Step-by-step instructions

Back to Mali
1
Make a slurry
Mix half the millet flour with 1 cup cold water to form a smooth paste.
Cold-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.
Use 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.
Serve immediately — toh hardens as it cools.

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