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Kalo

Name: Kalo
Prep time: PT10 minutes
Cook time: PT20 minutes
Total time: PT30 minutes
Yield: 6
Cuisine: Uganda
Ingredients: 2 cups Millet flour; 1 cup Cassava flour; 4 cups Water (plus more as needed)

Millet Bread

Kalo, often referred to as millet bread, is a traditional staple food in Uganda, particularly in the northern, eastern, and western regions. It's a versatile dish made primarily from millet flour, sometimes mixed with cassava flour, and is typically enjoyed with various stews and sauces.

準備時間10 minutes

調理時間20 minutes

合計時間30 minutes

分量6

難易度Easy

オリジナル· Feb 8

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🧂 材料

2 cups Millet flour
1 cup Cassava flour
4 cups Water(plus more as needed)

👨‍🍳 作り方

1
In a large bowl, whisk together the millet flour and cassava flour.
2
Bring 3 cups of water to a rolling boil in a saucepan.
3
Gradually add the flour mixture to the boiling water, stirring continuously with a wooden spoon to prevent lumps. The mixture should be thick, similar to mashed potatoes.
4
Continue to stir and 'mingle' the mixture over medium heat for about 5-7 minutes, or until it forms a cohesive ball that pulls away from the sides of the pot. Add more hot water, a little at a time, if the mixture becomes too dry.
5
Lightly flour a traditional serving basket (kibo) or a plate to prevent sticking.
6
Transfer the kalo into the prepared basket or onto the plate. It can be served immediately with stews or sauces.

調理履歴を記録する

💡 プロのコツ

✓Using hot water is crucial for a smooth consistency.
✓Stirring continuously is key to avoiding lumps.
✓The texture should be firm but pliable, not too dry or too sticky.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some regions use a higher proportion of cassava flour for a different texture.
Can be made with only millet flour or only cassava flour, depending on regional preference.