AI-generated image
Kalo
Kalo: firm brown finger-millet bread stirred in the pot, from western and northern Uganda
Called kalo in Lango and Acholi, kwon kal further north and oburo in the west, this dark, dense mound of finger millet is what many Ugandan grandmothers still consider a real meal. It is not baked: millet flour is stirred into boiling water with a strong wooden spoon until it forms a stiff, smooth dough with a slightly sour, nutty, earthy taste. Pieces are pinched off by hand and dipped into groundnut sauce, malakwang, boo or beef stew. Many cooks mix in some cassava flour to make it smoother and less sticky. The classic mistake is tipping in all the flour at once, which leaves dry lumps you can never beat out. Chef's tip: wet a bowl with water, press the hot kalo into it, then turn it out for a neat dome.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz gluten-free finger millet floursold as ragi or wimbi flour in Indian and African shops
- 3 ½ oz gluten-free cassava flouror use 350 g millet flour in total
- 3 ¼ cups water
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Mix 9 oz gluten-free finger millet flour and 3 ½ oz gluten-free cassava flour together in a bowl.
Step 2: Bring 3 ¼ cups water to a rolling boil in a heavy pot over a high heat.
Step 3: Turn the heat to medium and sprinkle in about a third of the flour while stirring hard with a wooden spoon, so it thickens like a loose porridge with no lumps.
Step 4: Add the rest of the flour in two or three handfuls, beating and folding the dough against the side of the pot each time. Hold the pot steady with a cloth; it gets heavy.
5 minStep 5: Turn the heat to low, cover and let it steam for a few minutes to cook the flour through.
4 minStep 6: Uncover and beat again until the kalo is stiff, smooth and glossy and pulls away from the pot in one mass.
3 minStep 7: Press it into a wet bowl, turn it out onto a plate and serve hot, with a sauce or stew to dip into.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 6 g
- Carbs
- 70 g
- Fat
- 1 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kalo take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Indian
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.