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.
So, I have some exciting news for you. But first, how was your weekend? Anything exciting that you did? ( leave a comment below!) Mine was quite low-key because weekdays can be hectic. OK. Now that you have left a comment below telling me about your weekend, let’s talk about the exciting news.
Do you remember Seasonal Cooking e-cookbook (->) that was published almost a year ago? I wrote it on a whim because I wanted you lovely friends and readers to have a great time here and in your kitchens. . It has been an exciting journey ever since that day with over 250 downloads! I am grateful. The good news is that the e-book participated in the Gourmand World Cookbook Awards competition as an entrant from Uganda. It won from the country. I was surprised because, like I said, it was created on a whim. Furthermore, the book made it to the top 2 cookbooks from Africa! Exciting is an understatement. Click here to -> see the short list. This award is dedicated to you all awesome readers who take time to come here week by week to read these words, get recipes to try and get inspired.
Because we are all in a happy moment right now, I wanted us to get to know each other more. I thought it would be a great idea to create this survey that will help me provide better content for you my friends and improve your experience here on the blog. So I am asking you to kindly spare 5 minutes to answer this short survey. Also share it with anyone who reads the blog. Click image to answer survey
We are officially on instagram! It took almost forever to make the leap but now I can say that AKIU’s instagram account is up and running. Head over there and follow for updates, sneak peeks and behind the blog awesomeness. Click on image to visit the account.
To summarize it all:
- The Seasonal Cooking e-book won an international award here
- There is a small and simple survey for you to answer as you anticipate great things to come *wink* here.
- And lastly, follow AKIU on instagram for updates, sneak peeks and behind the blog awesomeness.
Have a great week.
PS: If you haven’t got a copy of Seasonal Cooking for yourself, please do so now as I will be taking it down at the end of the month-May 31.
Scorching sun, dusty roads and paths, bags heavy with produce, stained faux marble counter tops, the struggle of cutting vegetables with a filleting knife, droopy eyes, a million plus one thoughts in my head, and the looming massive camera and lighting equipment. This was the situation we had when this stew was made. If you haven’t already guessed, this is the stew that I cooked in the CNN African Voices feature. It was hard for me to keep this as a secret from you guys because I wanted to see how you’d react when taken by surprise! Did I do well? I was overwhelmed by the response I got from all over the world. It truly is a humbling experience. All this would not have been possible without you reading this little corner. I am so grateful for all of you and hope you stay a little longer. And while you do, I hope you benefit from it too. Since I have calmed down from hyperventilating (A.K.A excitement and anxiety), I can now share this simple and easy to pull off stew.
When ever I am travelling back and forth from the city, there are two specific places where we pass where fish is being sold. And by fish I don’t mean your typical palm-sized tilapia that costs 3000 to 4000 shillings (Now that I think about it, palms do vary in size, Oh well…), I mean Nile perch. Some days there will be a huge crowd waiting to buy the famed Nile perch (Mputa) because the size can vary from a palm’s length to larger than life. Yes they are that big. I remember once passing by in a taxi and straining my neck because the size of the perch was unbelievably large. The great thing is that right next to the fish mongers, there will be street cooks cooking up a storm of aromatic food but mostly fish (so just imagine passing by on an empty stomach). Because where fresh fish that good being sold, fried fish will be found too and boy is it good. Then there are days when the perch is scarce, so scarce that the only one available is cut into pieces and then each piece is sold at a price. Such are the seasons of Nile perch. Nevertheless, Nile perch is good (for a lack of a better word really!) and every Ugandan will tell you so. Because the fish is so fleshy and aromatic, we have a stew we pride ourselves in making. This stew consists of a thick groundnut paste, Nile perch, some vegetables and seasoning.
RECIPE COMING SOON