Kabalagala using gonja (plantains)
True kabalagala Ugandan banana pancakes are made using "ndizzi" bananas, but what do you do if you are in a place where you have none, but lots of "gonja/plantains"? I tried it and in my opinion, they taste more like the "real thing" than other banana types found in some places. The recipe & especially video, though illustrate how to make Kabalagala with or without ndizzi.
- Peel the gonja and mash it in a dish
- add cassava 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.
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: http://www.orbituganda.com/wheat-flour-kabalagala-pancakes