Ugandan Banana and Cassava Pancakes(Kabalagala)
Kabalagala are delicious, deep-fried banana and cassava flour pancakes from Uganda. They are naturally sweet from the bananas and have a satisfyingly chewy texture. This recipe provides detailed instructions to create these traditional treats with or without a few modern additions for enhanced flavor and texture.
Equipment
- Large mixing bow
- Mashing tool
- Cookie cookie-cutter or a glass with a round rim
- Slotted spoon or tongs
- Paper towels or wire rack for draining
Ingredients
- 4 very ripe bananas small, sweet variety like 'Menve' or 'Apple Bananas' are ideal, but any ripe banana will work
- 2 cups 240g cassava flour (Note: Cassava flour can be dense. Start with less and add more as needed to achieve a non-sticky dough. You may not use the full amount.)
- 1/2 teaspoon baking soda optional, for a slightly softer texture
- 1 tablespoon sugar optional, for a sweeter taste
- A pinch of salt optional, to balance the sweetness
- 3 cups 720ml vegetable oil or red palm oil for deep frying
- Extra sugar or icing sugar for dusting optional
Instructions
- Prepare the Banana Mixture:
- Peel the 4 very ripe bananas and place them in a large mixing bowl. Using a fork or a potato masher, mash the bananas until they are a smooth, lumpy paste. The riper the bananas, the sweeter the pancakes will be, and the easier they will be to mash.
- Form the Dough:
- Gradually add the 2 cups (240g) cassava flour, 1/2 teaspoon baking soda, 1 tablespoon sugar, and a pinch of salt to the mashed bananas. Mix the ingredients together using a spoon or your hands, adding the flour slowly until a firm, non-sticky dough is formed. The dough should be soft enough to knead but not sticky to the touch. You may not need all the flour.
- Roll and Cut:
- Dust a clean, flat work surface with a small amount of cassava flour. Place the dough on the floured surface and roll it out with a rolling pin to a thickness of about 1/4 to 1/2 inch (1 cm). Using a round cookie cutter or a small glass, cut out discs from the dough. Gather the leftover dough, form it into a ball, and repeat the rolling and cutting process until all the dough is used.
- Fry the Kabalagala:
- Pour enough vegetable oil or red palm oil into a deep frying pan or pot to create a depth of at least 2 inches (5 cm). Heat the oil over medium heat. You can test if the oil is ready by dropping a small piece of dough into it. If the dough rises to the top and begins to sizzle, the oil is hot enough. Carefully place the Kabalagala discs into the hot oil in small batches to avoid overcrowding the pan. Fry for 2-3 minutes on each side, or until they are a rich golden brown color. Ensure they cook all the way through, especially if they are thicker. Using a slotted spoon, remove the cooked pancakes from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve:
- For an extra touch of sweetness, you can sprinkle the warm Kabalagala with extra sugar or icing sugar. Serve them immediately and enjoy! They are best when fresh but can also be stored and reheated.
Notes
- Recipe Notes: The traditional recipe for Kabalagala only uses ripe bananas and cassava flour. The addition of sugar, baking soda, and salt is a modern variation to improve texture and flavor. Feel free to adjust these to your liking or omit them for a more authentic, chewy result.
- Storage: Kabalagala can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for a week. They are best reheated in a microwave or a warm oven to regain some of their softness.
- Banana Choice: Use very ripe, even overripe bananas, as they are naturally sweeter and will mash more easily, creating a better consistency for the dough.
Nutrition
Calories: 450kcalCarbohydrates: 65gProtein: 3gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 50mgPotassium: 350mgFiber: 4gSugar: 15gVitamin A: 150IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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