DISH RESEARCH · Dish
Kalo
Firm Ugandan millet bread made with cassava flour and boiling water.
About Kalo
Kalo is a traditional Ugandan staple often described as millet bread, especially associated with northern, eastern and western regions. This profile follows a fixed version made from millet flour blended with cassava flour and hot water.
Millet gives kalo a deep earthy, lightly nutty flavour, while cassava flour softens and binds the dense dough. The taste remains deliberately mild so it can accompany richly seasoned sauces and stews.
The finished kalo is a smooth, firm mound with a dark grey-brown colour and a dense, elastic texture. It holds its shape when portioned and is pinched or cut into pieces for dipping into sauce.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Kalo
Ugandan Millet-and-Cassava Kalo.
- Millet flourEarthy grain body
- Cassava flourBinding starch and smooth texture
- Boiling waterCooking and hydration liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Millet flour:
- Cassava flour:
- Boiling water:
Origins & food traditions
Culture Days supplies the complete millet-flour, cassava-flour and boiling-water recipe fixed here. Ugandans in Michigan independently identifies kalo as traditional Ugandan millet bread, sometimes blended with cassava flour, while the Ugandan cuisine reference corroborates kalo as the western-Ugandan name for a firm millet ugali staple.
Countries
- Uganda
- UgandaCatalogue link pending review
Cuisines & regions
- Ugandan Cuisine
- Ugandan CuisineCatalogue link pending review