Kabalagala has been the ultimate desert/snack for almost as long as I can remember. Thinking back, a lot of memories are attached to this delicacy right here. And since we have already dubbed the Rolex as the nation’s ultimate power street food/snack, I though it only fair to give these sweet banana pancakes the spotlight too. Because lets be honest: Who does not love pancakes? They can be eaten for breakfast, lunch, supper and as a snack too. And what not a better way to have them with a favourite drink/ beverage? Ultimate dessert it is!
As I promised on Instagram, it is time to let you know about some great things coming your way. First off, I plan on making more fun short videos. Check out the last two I posted on my YouTube channel and don’t forget to subscribe for more great content.
Secondly, I have received numerous emails on whether I have a book in print. Having a book in print is hard work, I have found out lately. But this does not mean we should all give up. So I am working on a recipe calendar for 2017 that will be out in about 5-7 weeks from now. It will be filled with great recipes, photos and useful information. Also, it will be a great gift to give to friends, co-workers and loved ones especially since we are heading into the holiday months. I am excited already. Aren’t you?
Now back to these pancakes.
Traditionally, pancakes are a mix of just plain cassava flour and ripe sweet bananas which yields a well textured mildly sweet chewy pancake. I decided to add a little sugar because
this sweet tooth I tell you! along side baking soda, it helps create a soft sweet pancake. I could go on and on but the bottom line is these pancakes are worth a try. I have put together a small video to guide you. Watch it below and get frying.
KABALAGALA (UGANDAN PANCAKES)
Yield: 10-12 Pancakes
Ripe Sweet Bananas 2 Cups
Cassava Flour 4 Cups
Sugar 2 Tablespoons
Baking Soda 1/2 Teaspoon
Oil for frying 3 Cups
- Peel the ripe bananas and place in a bowl. Mash them till almost smooth.
- Add sugar and baking soda and mix well.
- Add cassava flour to the mashed bananas gradually until a non sticky soft dough forms. Let the dough rest for 10 minutes.
- Place a clean plastic/cling film on a flat surface. Using hands, spread dough out to about a centimeter in thickness.
- Using a round-shaped cookie-cutter/glass, cut out the pancakes. Repeat the process till all the dough is used up.
- Heat oil on medium heat. Fry pancakes until golden brown and fragrant.
- Serve warm.
Variation: You can substitute sweet bananas with regular ripe bananas.
Traditionally, kabalagala do not have sugar and baking soda. They are added to soften the texture of the pancakes.
Note: Not all the 4 cups of flour will be used up. As long as the dough is not sticking to your hands and the mixing bowl, it is perfect. Kabalagala can also be fried in red palm oil.