Kalo — Print Recipe — The Culinary Codex

A dense, dark bread made from millet flour mixed with cassava flour, kneaded into a smooth mass and served as a starchy accompaniment to stews.

Instructions

1 Bring water to a vigorous boil in a heavy-bottomed pot, adding a pinch of salt.
2 Gradually sprinkle cassava flour into the boiling water while stirring with a strong wooden stick.
3 When the mixture thickens, begin adding millet flour gradually, stirring vigorously and constantly.
4 Continue mingling for ten to fifteen minutes with great effort, pressing and turning the mass until smooth.
5 The kalo is ready when it forms a cohesive, dark-brown mass that pulls cleanly from the pot sides.
6 Wet your hands, shape into a dome on a serving plate, and serve alongside soups and stews.

Did You Know?

Making kalo requires significant upper body strength, and in northern Uganda it is traditionally considered a test of a good cook.