, most welcome to the community! Kabalagala
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A simple recipe of "Kabalagala" also locally known in Uganda as kabs or (banana) pancakes.
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | Miscellaneous |
Ingredients
| 1 | Kilogram | almost over-ripe bananas |
| 1 | Litre | oil |
| 1 | Kilogram | cassava flour |
Instructions
For best results, a type of small sweet bananas locally known as "ndizzi" should be used. 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.
- Peel and mash the bananas and add about 1/2 of the flour. Thoroughly mix the dough. The consistency should be such that it can be rolled. If necessary add more flour.
- Roll the dough on a clean and lightly powdered board to a height of about 0.5cm
- Use a cup or some form of cutter to cut it into as many round shapes as possible
- Pour some oil in a pan, enough to allow deep frying. Heat it and when it begins smoking, carefully add the cabs and let them get to a light brown color.
Notes
Cabs are best enjoyed warm and fresh, e.g. with a cup of tea. If warmed up in a pan or oven, they become soft and taste fresh.
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For those living abroad
I thought I might add that in case you dont find cassava flour in the supermarket, which is likely to be the case, try African or Asian shops.
The flour may not necessarily be called cassava flour, but manioc or tapioca.
Kabalagala Gonja
Hi,
I've tried twice now to make Kabalagala.
I've used very ripe Bananas and Cassava flour.
Mixed them until they are thick enough and fried.
The Problem is, it doesn't come out the way I know it. The texture of it is not the same as back home, the taste is only 50-60 percent there and its not as soft.
What am i doing wrong?
KABARAGARA
Hi,
You don't use cassava flour in KABARAGARA
WE in Bunyoro provence (Uganda)
always use BROWN MElet called (BURU) flour
it is hard to get in western countries
also you can use bananas avalable here in western country
works good.
Kabaragara maid with BURO flour
will test original like back home dark brown and sweet.
Good luck.
Fida Keshvani
How about this?
Hi Fida K.
Most welcome to O.U.
I think I dont remember ever eating kabalagala made with millet flour, though I have heard about it I think. In some places, I know apart from that usually made with cassava flour [in the east & Kampala area] some people make it with maize flour, but only when cassava flour is not available. The "kabs" made with maize flour though are different and one easily noticeable characteristic is that they tend to be more "brittle", easily breaking, say if you try to bend them.
My suggestion or request to you is, why not share a complete recipe of "millet flour kabaragara"?
It would of course be helpful if you use standard measures, like that of flour in kilos so anyone, especially who has never made kabs can easily follow.
I'm sure it would be of interest to not only me! After all, Orbit Uganda is there so we share & promote Ugandan and other African recipes!
People in Uganda & other African countries use these recipes and those in places like Europe or USA often have access "exotic" food stuffs like millet or cassava from some African or Asian shops or once in a while get some from "home".
To share a recipe, by the way, once logged in, below the "Recipes" link on the right, you will see another link "Share recipe".
Fill free to share any other recipes.
So I will watch this space ...
Regards
Normally not difficult
Hi again,
Normally, making kabalagala is very simple in terms of the ingredients required, i.e. just bananas and cassava flour and making the dough.
If the dough's consistency allows rolling and cutting "kabs" out of it with no problem and is not sticky or easily crumble, then one has got it right.
The other issue is the type of sweet bananas used. In Uganda, if I am not mistaken, the smaller type of sweet bananas, known in some areas as "ndizzi" is what is normally used because they are the best type. They give the kabalagala that taste, including the sweetness & aroma you are used to.
I am not aware of any other sweet banana type, including "bogoya" (picture: http://i.pbase.com/o4/55/531755/1/66003873.9BKDdNgt.200608285Dimg_616816...) being used and if it is, it would be because of one not having "ndizzi". I have even never heard of anyone using ripe "matooke".
If one is living in Europe or N. America, it is unlikely that one has access to the exact type of bananas at home, such as "bogoya" or "ndizzi" and so one has to "improvise" and eat or use what is available. The bananas available where I am are mostly from the Caribbean & look like those at this link http://en.wikipedia.org/wiki/File:Bananas.jpg . They look like, but do not taste like the "bogoya" from Uganda and are slightly smaller in size. The kabalagala I make with them is not as sweet, but it can do. I think in this case one could add some sugar, if one has that need.
"Ndizzi" looks like that: http://www.tobago-pinkhouse.com/images/photos/CIMG0262S.jpg, though I am not sure it’s them in that picture. (I added a link to a picture of real ndizza to just above the instructions, above.)
The other type of bananas of interest here are “plantains”, known locally in Uganda as “gonja”. They are the raw (green) type in that picture: http://upload.wikimedia.org/wikipedia/commons/d/de/Bananavarieties.jpg .
Why are I am mentioning them is because you gave the title to your query “Kabalagala gonja”. Why do you mention “gonja”?
In case you used “gonja” – it could partly explain why the result was so different. I have personally never used nor heard of anyone using gonja, which however does not mean it is not used. I know however, when “gonja” is ripe, it can be steamed or grilled, at least mostly. In West Africa, though, it is mostly cut into thin discs which are then deep fried.
There’s a recipe on the site (Gonja West African style) I wrote, which I got from some Guinean friends. I made the pictures as they prepared them. If the bananas are not very ripe, the result is some crispy chips. In my case, very ripe plantains/gonja was used. [Picture: http://www.orbituganda.com/sites/default/files/node_images/plantains.jpg]
About the “hardness”, the kabs I make if you do not keep them too long in oil are relatively soft when fresh. If some remain and get cold, they get hard, but if you warm them up in the oven or frying pan they soften noticeably. One should of course also keep them in a sealed container. I confirmed this from another person who has made them more frequently.
By the way, if you have any recipe to share, feel free to do so. It could also be “foreign” but as long as one can use materials locally available in Uganda.
Regards
Welcome!
Hi AfricanSociety,
Welcome to Orbit Uganda!
I will be responding to your question shortly.
Regards
Hi My impression is you are
Hi
My impression is you are probably not using "ndizzi", which is not surprising if you are not in Uganda, since it's not available in many places.
Other banana types never deliver quite the same results, in terms of taste, even "bogoya" does not and as much as I know is normally not used.
So I think you are doing nothing wrong as such in that regard.