Tô with Kapok-Leaf Sauce

Ingredients

For 6 servings. All ingredients are generic, never brand names.

• Millet flour500 g
• Water1.5 L
• Tamarind water or lemon juice2 tbsp
• Onion1
• Tomatoes2
• Soumbala (fermented néré seeds)1 tbsp
• Chilli1
• Shea butter or oil3 tbsp
• Water800 ml
• Salt1 1/2 tsp
• Kapok flower calyx or leaves (kapok), dried4 tbsp

Method

1. PorridgeWhisk a third of the flour into boiling water with a little tamarind water to make a thin porridge.
2. StiffenAdd the rest of the flour gradually, stirring hard with a wooden spatula, until a smooth, stiff paste.
3. ShapeScoop into bowls to set.
4. BaseFry onion, tomato and chilli in shea butter; add soumbala.
5. SauceAdd water. Whisk in the kapok powder and cook 10 minutes until thick.
6. ServeServe the tô with the sauce

Nutrition per serving

Estimated from the ingredients; actual values vary with brands and portion sizes.

Allergens

Contains none of the common allergens.