Banana Blossom – Page 2 – A Kitchen In Uganda

kabalagala-AKIU-7

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

Ingredients Amounts

Ripe Sweet Bananas 2 Cups

Cassava Flour 4 Cups

Sugar 2 Tablespoons

Baking Soda 1/2 Teaspoon

Oil for frying 3 Cups

Method

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.

🙂

Sophie

While surfing (Do they call it surfing anylonger?) the web, I read this amazing quote from one of my favourite bloggers: “Be kind. Be generous. Create. Love. Heal. Move forward. Rest. Love harder and create some more. Most importantly: get weird.”And in the name of being weird or something like it I want to ask, if I presented you with these banana blossom patties, would you eat them? You would right? Because I have known banana blossoms are edible ever since I was a little child. There was someone who would make killer fritters with this magical fruit (now that I am thinking about it, I wonder if it is a fruit at all!). I don’t remember her but I remember the fritters (they were that good!). We have a handful of banana plants in the backyard which are yielding well with bogoya, matooke and the one used to make juice (which is so good by the way). Whenever these plants bring bananas, we are most excited about the blossoms so we can either make a groundnut stew or these patties.

But before we go any further, I would like to explain how banana blossom is prepared. Well, you break it off the bunch and then remove the over coverings till you reach an inner soft and tender part. This is the part that is to be boiled to remove the bitter sap. Once it is boiled (it will turn a dark colour), let it cool and then you can transform it into any meal you want.

If you don’t already know, I am so obsessed with smoky flavoured foods like these irresistible eggplant parmesan meatballs in home-made sauce. I decided, for a change to roast the blossom to remove the sap and give it a smoky flavour at the same time.

What you will need

1 Whole banana blossom, chopped into thin slices

1 Large green pepper, finely diced

1 Large carrot, grated

Two medium onions, finely diced

Two medium tomatoes, finely diced

2 Eggs

3 Tbsp. baking flour

1 Tsp. Dark soy sauce

2 Garlic cloves, finely chopped

A handful of coriander, finely chopped

1 Tsp Rosemary

Chili flakes

Salt

Method

In a large bowl, add all ingredients and mix well. Place a frying pan on medium heat and add a teaspoon of oil. Once the oil has become hot, add three spoons of the patty mixture in the pan and spread then out evenly. Let the patty fry for about two minutes and then flip and let the other side cook for the same amount of time. Remove from fire and repeat the process until the mixture is over. Serve these as is, with mayonnaise, ketchup, rice (my favourite!), or in a bun with some cheese and make instant burgers.

Pure awesomeness! You can simply double the batch and save some patties in the refrigerator for weeklong quick meals. I am already eyeing the next banana blossom!

I would like to know, do you eat or have you ever tasted banana blossom? How do you prepare it? Let me know in the comments below so we can discuss!

🙂

Sophie