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.
For: 4 servings
- 1/2 kg plantains (very ripe/overripe)
- 1/2 kg cassava flour ((Not all is necessarily used - see below))
- 1/2 liter oil (enough for deep frying)
- Peel the plantains and mash them in a dish
- add cassava flour little by little while mixing until it reaches a consistency allowing you to handle & knead it without it getting sticky. I have not stated the weight of flour used, because I did not weigh it, though for the 2 relatively big bananas I certainly used less than half a kilo, 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.
- 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 with depending on the size, I would estimate 2 – 3 per gonja/plantain.
**It seems they are otherwise called “apple bananas”, “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.
More about “ndizzi”: http://www.bananas.org/wiki/Musa_Manzano (link is external), http://en.wikipedia.org/wiki/Bananito.
Kabalagala is best eaten warm and soft. Warming up cold kabs in an oven makes them softer.
A recipe & video of a wheat flour version of kabalagala (for lack of a better name ) can be found here:
Have a look at our other Kabalagala (Ugandan banana pan cake) recipes on this site