Kabalagala is also known as Ugandan banana pancake is one of the delicacies of Uganda. Kabalagala is consumed mostly for breakfast but can be eaten at any time of the day. It is cheap to buy and favoured by school-going children. Kabalagala is highly a carbohydrate food that can keep one for a long period after consumption.
Kabalagala is also a means of preserving ripe bananas that are almost going bad. Instead of letting overt ripe bananas go to waste they are used in the Kabalagala recipe for making Kabalagala/ banana pancake. This does not mean that normal ripe bananas will not work for this recipe.
Ingredients for Making Kabalagala/ Ugandan Pancake
2 cups of Cassava Flour
4 pieces of big pieces ripe Bananas (Bogoya)
½ tsp of Baking powder
A little water for mixing
2 pinches of salt
How to Make the Kabalagala/ Ugandan Pancakes
Peel the bananas and mash them using a fork in a bowl until they are finely mashed
Sieve 2 cups of cassava flour into a bowl. Add ½ a tsp of baking powder to the cassava flour, along with 2 pinches of salt and mix well.
Gradually add your cassava flour mixture to the bananas as you knead until you form a non-stick soft dough. If it is hard add some water to soften it a bit.
On a flat surface sprinkle some flour. Place your dough on the surface and roll it out using a rolling pin. The dough rolled out dough should not be so thick. Using the circular cutter or the round lips of the cup cut circular pancakes until all your dough is finished.
On medium heat place a wok or deep frying pan and add vegetable oil. Add your pancakes and fry them until they turn golden brown
You can serve your pancakes hot or cold according to your preference.