Tô

Preparation

1. If using fermented starter, mix it with the millet or sorghum flour in a large bowl, then gradually add the water while stirring constantly with a wooden spoon to prevent lumps from forming. If not using fermented starter, dissolve the flour in a small amount of water to create a smooth paste, then gradually add the remaining water while stirring continuously.
2. Bring the flour and water mixture to a boil in a large pot over medium-high heat, stirring constantly for 2-3 minutes until the mixture begins to thicken. Add the salt and stir thoroughly.
3. Reduce heat to low and continue stirring the mixture constantly for 15-20 minutes as it thickens substantially into a smooth, thick porridge. The tô should be very thick and difficult to stir, with the consistency of very thick oatmeal or polenta. If using butter or oil, stir it in during the last minute of cooking.
4. Once the tô has reached the proper thick consistency and no longer tastes of raw flour, transfer to a serving bowl and shape into a mound if desired. Serve hot as a staple carbohydrate to accompany soups, stews, or sauces.