Ugandan Millet Bread (kalo)
Ugandan Millet Bread, also known as Kalo, is a traditional staple in Ugandan cuisine. This gluten-free bread is made from millet flour and water, and it is often served with stews and sauces.
Ingredients
- 2 cups millet flour
- 3 cups water
- Pinch of salt
Instructions
- In a large pot, bring the water to a boil.
- Gradually add the millet flour to the boiling water, stirring constantly to prevent lumps.
- Add a pinch of salt and continue stirring until the mixture thickens and pulls away from the sides of the pot.
- Reduce the heat to low and cover the pot. Let the mixture simmer for 10-15 minutes, stirring occasionally.
- Once the kalo is cooked and has a firm consistency, remove it from the heat.
- Divide the kalo into portions and shape each portion into a smooth round ball.
- Serve the kalo with your favorite stew or sauce.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 32g
- Protein
- 4g
- Fat
- 1g
Supplies
Large pot Stirring spoon
Tools
Cooking stove
Serving suggestions
Serve the Ugandan Millet Bread with a rich peanut or vegetable stew for a traditional Ugandan meal.
Tips & tricks
Be patient when stirring the millet flour into the boiling water to prevent lumps and achieve a smooth consistency.
Cost
$5