Wheat flour kabalagala pancakes
Description
This is a form of "kabalagala" as a type of Ugandan "banana pancakes" made from apple bananas and cassava flour is called, locally. In this version, the cassava flour will be replaced with wheat flour ... The rest of the recipe is borrowed from the "normal" kabalagala recipe on this site at http://www.orbituganda.com/kabalagala-using-gonja
Summary
| Yield | |
|---|---|
| Source | admin |
| Prep time | 15 minutes |
| Cooking time | 30 minutes |
| Total time | 45 minutes |
Ingredients
Instructions
- Peel the gonja (plantains) and mash it (them) in a dish
- Add wheat flour little by little while mixing until it reaches a consistency allowing you to handle and knead it without it getting sticky.
I have not stated the exact weight of flour used, because I did not weigh it, though for the 2 relatively big plantains, I certainly used less than half a kilo (500g), 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. Compared to cassava flour dough, this is more elastic and easier to work with.
- 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", or "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 or you might need to add some sugar.
More about "ndizzi": http://www.bananas.org/wiki/Musa_Manzano, http://en.wikipedia.org/wiki/Bananito.
Notes
NOTES : In my opinion, the "wheat flour kabalagala" are not much different from the "real thing" and not bad at all!
My advice: If you are in an area where you cannot get cassava flour & "ndizzi bananas" or simply want to try out something new and simple to make, go for the wheat flour kabs.
Note: In some places "pancakes" or in this case "banana pancakes", are made very differently from the "Ugandan" pancakes.
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