Tô with okra sauce

Directions

1. Begin with the tô: Mix the 750ml water into the flour to produce a creamy mixture.

2. Add 2l water to a large pot and season with a little salt.

3. Bring the mixture to a boil, then add the flour mix in batches, stirring constantly with a wooden spoon.

4. Reduce the heat to a very low simmer and continue cooking, stirring constantly until the mixture thickens sufficiently that the dough comes away from the sides of the pot.

5. Take off the heat at this point and allow to cool until it can be handled.

6. Using a spoon or your hands scoop up portions of the dough and shape into small, elongated, cakes.

7. Set aside to keep warm.

8. For the okra sauce: Trim the okra then slice coarsely before pounding to a paste in a mortar.

9. Combine the onion and soumbala and pound in a mortar until you have a smooth paste.

10. Heat the oil in a pan, add the onion paste and fry for 2 minutes then stir in the okra paste.

11. Cook for 10 minutes then add the chilli.

12. Continue cooking the sauce for 5 minutes more.

13. Serve the sauce hot, accompanied by the warm tô.

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