East African Chapati for Profis is a recipe that shows you basically how to make large quantities of East African Chapati, such as you would need for parties or for restaurants in relatively little time. It can be quite tiring kneading large amounts of the quite stiff dough, so we shall use a food processor. It is important to read the manufacturers instructions to determine the amount of dough you can mix in one go. We shall use a high performance & powerful Bosch MaxxiMUM, with a 5.4 liter stainless steel bowl, 1600W motor suitable for heavy bread doughs, to mix 2 kilograms of flour with 1 liter of water.
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.
A very lively exchange has been going on for a while at http://www.youtube.com/watch?v=s00Fq_EkLAM on Aimees mandazi recipe on this site. Some folks say that is not “mandazi” but “kitumbua”, others say it’s “mahamri” and so on. I would like to assume, that “mandazi” is a general name. To be on the safe side, I will call this “half cake mandazi”. I remember during school days, there were very tasty “half cake” you could buy in Jinja town, near the source of the Nile …
Mercy’s Chapati Recipe is another (East African, i.e. Ugandan, Kenyan, Tanzanian, Rwandan, etc) simple chapati recipe, with milk and eggs, which is more elaborate than ==> A Simple Chapati Recipe, but with better chapatis.
True Ugandan kabalagala banana pancakes are made using “ndizzi” bananas (as they are called in some regions of Uganda), but what do you do if you are in a place where you have none, but lots of “plantains”, known in Uganda as “gonja”? I tried it and in my opinion, they taste more like the “real thing” than with other banana types found in some places. The recipe & especially video, though illustrate how to make Kabalagala with or without ndizzi.