This is a form of “kabalagala” as a type of Ugandan “banana pan cakes” normally made from apple(?) bananas (local name: ‘ndizzi’) and cassava flour is called, locally. In this version, the cassava flour will be replaced with wheat flour so we have Wheat Flour Kabalagala Pan cakes … Since the specific locally used bananas are not available everywhere, they are substituted with plantains. The rest of the recipe is borrowed from the “normal” kabalagala recipe on this site.
- 1/2 kg plain white wheat flour
- 1/2 kg plantains (about 2 very ripe - overripe. (local Ugandan name: Gonja))
- 1/2 liter oil
- This is what we shall use ...
- Peel the gonja (plantains) and mash it (them) in a dish
- Add wheat flour little by little while mixing until it reaches a consistency allowing you to handle and knead it without it getting sticky. I have not stated the exact weight of flour used, because I did not weigh it, though for the 2 relatively big plantains, I certainly used less than half a kilo (500g), probably 300 - 400g.
- Knead it for a while with the hand
- Place the dough on a lightly powdered board and roll it to about 1/2 cm thickness. If it sticks too much on the rolling pin, it means you may need to add a little more flour. Compared to cassava flour dough, this is more elastic and easier to work with.
- In the meantime, heat oil in a teflon frying pan
- Use a cup or other appropriate "cutter" to cut the dough into round shapes
- With the right oil temperature the "kabs" should take a couple of minutes (around 4 - 5) to get ready. You might need to turn them over.
If you have “ndizzi”** instead, that is even better. Substitute the gonja (plantain) with depending on the size, I would estimate 2 – 3 per gonja/plantain. **It seems they are otherwise called “apple bananas”, or “manzana bananas”. A picture of ndizzi is at this link: http://farm3.static.flickr.com/2372/2401793290_ba5b192ee4.jpg. Other sweet banana types such as used for this recipe can be used but will not taste as good or you might need to add some sugar. More about “ndizzi”: http://www.bananas.org/wiki/Musa_Manzano, http://en.wikipedia.org/wiki/Bananito.
In my opinion, the “wheat flour kabalagala” are not much different from the “real thing” and not bad at all! My advice: If you are in an area where you cannot get cassava flour & “ndizzi bananas” or simply want to try out something new and simple to make, go for the wheat flour kabs.
Note: In some places “pan cakes” or in this case “banana pan cakes”, are made very differently from the “Ugandan” pan cakes. “Gonja” is a Ugandan word for what is otherwise known as plantains & are much more widely eaten in the whole of West Africa.
Have a looking at our other Kabalagala (Ugandan banana pan cake) recipes on this site