Millet, also known as Karo, is a Ugandan delicacy and staple food for different tribes in East Africa, including the Ankole. In Western Uganda, it is usually served with Eshabwe, which is made from ghee. 

What you need:

• 1 kg packaged and ready to cook (Numa Cassava Millet Karo)
• Water for boiling and mingling

Recipe:

• Bring water to a boil in a heavy pan that does not burn easily. 
• Add half of the millet and using a wooden spoon, stir briskly ensuring all the water becomes absorbed and the bread is thick.
• Lower the heat and keep stirring, adding more flour and water as needed. Ensure there are no lumps. 
• Karo is usually served in a traditional basket. You may cut into small portions suitable for your guests.

Check out the rest of our flours available here.