To with Baobab Leaf Sauce (Ka)

Ingredients

• 2 cups millet flour
• 4 cups water
• 2 tbsp dried baobab leaf powder (ka)
• 200g dried fish or smoked fish, flaked
• 1 onion, chopped
• 2 tbsp peanut oil
• 1 tbsp locust bean paste (soumbala, optional)
• Salt to taste

Instructions

1. 1Bring 3 cups of water to a boil in a heavy pot.
2. 2Mix the millet flour with the remaining cold water into a smooth slurry, then stir into the boiling water.
3. 3Cook over low heat, stirring constantly and vigorously, until the mixture becomes thick, smooth and stretchy, about 15-20 minutes; this is the to.
4. 4Meanwhile, heat the peanut oil in a separate pot and sauté the onion until soft.
5. 5Add a little water, the baobab leaf powder, flaked fish and soumbala, and simmer for 10-15 minutes until the sauce thickens slightly and turns glossy and slippery.
6. 6Season the sauce with salt to taste.
7. 7Serve the to in individual mounds with the baobab sauce ladled over or alongside for dipping.

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