Kabalagala using gonja (plantains)

• 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.

More about "ndizzi": http://www.bananas.org/wiki/Musa_Manzano, http://en.wikipedia.org/wiki/Bananito.