Millet is one of the oldest crops in the world. It has been grown in West Africa for over 7,000 years, long before rice or wheat arrived. It is a tough, drought-resistant plant that grows well in poor soils and dry conditions, which makes it perfect for Mali's semi-arid climate. In a country where rain can be unpredictable, millet is reliable.
Making tô is simple but requires skill. You stir the flour slowly into boiling water, working quickly to avoid lumps, then keep stirring as it thickens - sometimes for 20 minutes or more. Good tô should be smooth, firm and slightly glossy. Malian grandmothers are famous for making the best tô in the family, and the recipe is rarely written down - it is learned by watching and doing.
Tô is almost always eaten communally, with everyone gathered around one large bowl. You roll a small piece in your fingers, press a dent in it to make a little scoop, fill it with sauce and eat it in one bite. This style of eating - sharing from the same bowl - is an important part of Malian family life and hospitality.