VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Kalo and Beans, Traditional Ugandan Cuisine (In Luganda)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
1 cup millet flour
¼ cup cassava flour
Water
Beans
Carrots
Bell pepper
Aubergine
Tomatoes
Cilantro
Seasoning spices
Salt
Vegetable oil
Broth from cooked beans
Served with salad and avocado





  1. Mix 1 cup of millet flour with ¼ cup of cassava flour.
  2. Prepare boiled water.
  3. Pour in slowly the millet flour and mix it with mixing stick.
  4. Mix the flour until it has changed the color and all the raw flour is dissolved.
  5. When the flour started to get sticky, it is ready to eat.
  6. Cover it for a while, a few minutes.
  7. Take a basket, cover the bottom and put in the dough.
  8. The dough will be placed on a table with the basket and people are eating from it.
  9. To prepare the sauce, preheat some oil in a pan.
  10. Add in the onions, and then the carrots, the tomatoes, the green bell peppers, the cilantro, and the aubergine.
  11. Let it cooked for a while. Add some salt.
  12. Add in the boiled beans and some soup from the boiled beans.
  13. Add in the spices.
  14. Cover the pan and let it cooked for about 20 to 30 minutes.
  15. The sauce should be thick and not too watery.
  16. The preparation of eating: put a little bit of millet on a plate, add the sauce onto the millet, add some avocado fruit, and some salad consist of tomatoes and cabbage.
  17. Ready to be served.



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls