Western Staple · Millet Bread
Karo
Photo: Julietholy / Wikimedia Commons · CC BY-SA 4.0
Karo is usually preferred cold with eshabwe rather than hot — the opposite of how most Ugandan starches are traditionally served.
Karo is millet flour boiled and mingled into a firm dough, much like kwon kal in the north, and served as western Uganda's typical companion to eshabwe, matooke, potatoes or beans.
Why it's made this way: Millet has long been a resilient staple crop in Ankole's drier grasslands, and karo remains the default carbohydrate on tables from rural homesteads to Mbarara restaurants.
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