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Tô de Guinée (Guinean Tô)
Tô de Guinée (Guinean Tô) is a traditional Guinean recipe (from Guinea Conakry) for a classic starchy staple made from a blend of cassava flour and fonio millet cooked to a porridge. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinean Tô (Tô de Guinée).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Guinea Recipes
When one thinks of
Tô (sometimes known as Toh) one normally thinks of the Burkinabé (from Burkina Faso) staple of millet porridge. It is actually a staple made throughout the Sahel region of
West Africa (most notably
Burkina Faso and
Mali). It can be made from any finely-ground flour, such as maize, millet, rice or sorghum, but this Guinean version is interesting due to its use of cassava flour.
Ingredients:
200g cassava flour
1l water
200ml fonio millet
1l water
Method:
Begin by cooking the fonio. Prepare boiled fonio using the Fonio Cooked with Water with the 200ml fonio and 1l water. In this case, continue cooking the fonio until it breaks down to form a thick porridge.
Bring the other 1l water to a boil and whilst stirring constantly add the cassava flour in a slow steady stream. Continue beating the cassava flour mixture until smooth and free of lumps. Stir in the fonio porridge and continue cooking over medium heat, stirring constantly, until the porridge thickens and comes away from the edges of the pot.
When the tô reaches this stage take off the heat then shape the mixture as you desire and sit on a serving plate.
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