Anyone who cooks knows that it’s great fun to attempt recipes from other parts of the world. Now that once-localized ingredients are widely available, why not try something new in the kitchen? We’ve already shared our recipes for the popular matooke & seasonal nsenene, today lets make some bread, Ugandan style!
Home Cooked Treat
One of the foods Ugandan students report missing most while away from home at school is their mother’s millet bread. Which isn’t a surprise as millet grains have been consumed by humans for millennia. In fact, they may have had a role in the initial establishment of settled agrarian societies. Today, millet is a heavily cultivated crop in the plains of sub-saharan Africa, favored for it’s sort growing season & ability to thrive under hot, dry conditions.
Let’s Be Real
Millet bread is a bit of a misnomer (in Uganda anyway) as the bread is traditionally made with cassava flour (usually mixed with millet flour) but sorghum flour can be used if millet flour isn’t available.
“Millet” Bread Instructions
1. Put 3 cups of water in a large pot & bring to a rapid boil.
2. Add 1 cup cassava flour & 1 cup millet/ sorghum flour (or 3 parts water to 2 parts flour).
3. Stir mixture rapidly over medium heat, breaking up clumps.
4. The dough will begin to clump & stick together. Once it’s thicker than pudding consistency & can hold it’s shape, it’s done.
That’s it, no hot oven & no worry about rising agents. While millet or sorghum flours can also be baked with, they work best in a flour mix to keep resulting breads from becoming starchy & coarse.