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Vegetarian, Africa and overseas

Cornmeal tô with okra sauce

Cornmeal tô with okra sauce is a vegetarian dish from Burkina Faso that serves 4, takes 50 minutes, and is of medium difficulty for €1.90 per person. The key is whisking the cornmeal into simmering water in a steady stream to keep it smooth, and letting the okra simmer long enough to give the sauce its signature stretchy texture.

Tonight, a dish from Burkina Faso, a smooth cornmeal tô with a glossy okra sauce made with tomatoes and spinach.

Cornmeal tô with okra sauce
Total time
50 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Tô is a smooth, dense cornmeal dough, somewhat like a very firm polenta, eaten with your hands or a spoon dipped into the sauce. The okra sauce that goes with it has that distinctive silky, slippery texture, built on softened tomatoes and lifted by fresh chili, while the spinach adds a bit of green freshness to the whole dish.

This is a dish to make on an evening when you have some time ahead of you, not a ten minute dinner, but nothing complicated either. Kids can dip their piece of tô into the sauce even if they're not immediately sold on okra, and for guests curious about new flavors, it's a great introduction to Burkinabe cooking.

The ingredients

4 people

Pantry

  • Cornmealoften in the pantry 350 g
  • Peanut oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh or frozen okra 500 g
  • Tomatoes 3
  • Onion 1
  • Fresh spinach 300 g
  • Fresh chili pepper 1

The step by step recipe

  1. Slice the okra into rounds, then finely chop the onion and tomatoes. 8 min

    Rinse the okra after cutting to tone down its sliminess.

  2. Sauté the onion in the oil, add the tomatoes and chili pepper, then let it reduce. 10 min

    Mash the tomatoes to build a slightly thick base.

  3. Add the okra and a glass of water, then simmer until it turns tender. 15 min

    It should thicken the sauce, that's the stretchy texture you're after.

  4. Stir in the chopped spinach and cook for a few more minutes. 5 min

    Salt at the end, okra soaks up salt easily.

  5. Bring a liter of salted water to a boil, whisk in the cornmeal, then stir vigorously until you get a firm dough. 12 min

    Keep bowls of water nearby to wet your spoon and shape the dough into balls.

Our tips to get it right

  • Pick firm, medium sized okra pods, they turn tender rather than fibrous once cooked.
  • Always add the cornmeal gradually to the boiling water while whisking nonstop, otherwise lumps form and won't go away.
  • Dip your wooden spoon in a bowl of water often while shaping the tô dough, it will stick much less.

The variations

  • Swap fresh okra for frozen okra when it's out of season, the texture stays very close.
  • For a milder version for kids, remove the chili seeds or skip the chili entirely and serve a side of hot sauce for the adults.
  • If you're short on time, make the okra sauce the day before and reheat it while you prepare the tô dough at the last minute.

What to serve it with

  • A drizzle of peanut oil on top
  • Extra fresh chili for spice lovers
  • A chilled ginger drink

Storage

The okra sauce keeps for 2 to 3 days in the fridge in a sealed container and freezes well for up to 2 months. The cornmeal tô doesn't keep as well and loses its texture, so it's best made right before serving. Reheat the sauce gently on the stove, adding a splash of water if it has thickened too much.

Questions about this dish

Why does my tô dough turn lumpy?

Lumps usually form when the cornmeal is added too quickly or not whisked enough at the start. Pour it into the simmering water in a thin, steady stream while whisking nonstop and the dough stays smooth.

Can I use regular corn grits instead of cornmeal?

Yes, fine corn grits work well for tô too, the texture will just be slightly more grainy. Adjust the water amount a bit if needed to keep the dough firm.

Can the okra sauce be made ahead?

Yes, it's actually better that way since the flavors develop after a night in the fridge. Reheat it gently the next day and make the tô dough right before serving.

How do I make the okra sauce less slimy for kids who don't like that texture?

Cook the okra for a shorter time and cut it into larger pieces, this releases less of its natural mucilage. You can also blend part of the sauce and keep the rest chunky for a varied texture.

How long does it take to make a cornmeal tô with okra sauce?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a cornmeal tô with okra sauce?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cornmeal tô with okra sauce cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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