Kabalagala (Ugandan Banana and Cassava Flour Pancakes)
In short: Very ripe bananas mashed with cassava flour into a soft dough, shaped into flat discs and fried until golden. A sweet Ugandan street snack. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 275 kcal
Kabalagala are the soft, golden banana pancakes sold from baskets and roadside stalls across Uganda. Very ripe sweet bananas are mashed and kneaded with cassava flour into a firm dough, pressed into discs and fried until the outside is crisp and the inside stays dense and sweet. They are made with just a few ingredients, keep well through a day of travel, and go as well with a cup of tea as with roasted groundnuts.
Instructions
- Mash the bananas in a bowl until completely smooth with no lumps. Stir in the sugar, salt and cardamom, if using.
- Add the cassava flour and mix, then knead briefly in the bowl into a soft, slightly sticky dough that holds together. Add flour a tablespoon at a time if it sticks to your hands. Rest for 10 minutes.
- With lightly oiled hands, pinch off 12 pieces of about 45 g (1 1/2 oz) each, roll them into balls and press into discs about 7 cm (2 3/4 in) wide and 1 cm (1/2 in) thick.
- Heat 1 cm (1/2 in) of oil in a wide frying pan over medium heat to about 170°C (340°F), or until a pinch of dough sizzles gently. Fry 4 or 5 discs at a time for 3 to 4 minutes per side, until deep golden brown.
- Drain on paper towels and let cool for 5 minutes, since the inside is very hot and firms up as it cools. Serve warm or at room temperature.
Tips
- The riper the bananas, the sweeter the pancakes. Use fruit with black-speckled or mostly black skins, and no more sugar is needed than the single tablespoon.
- Keep the heat moderate. Oil that is too hot browns the outside before the dough cooks through, while oil that is too cool makes greasy, heavy pancakes.
Questions and answers
Can I use wheat flour instead of cassava flour?
Yes. All-purpose flour gives a softer, more cake-like pancake. Use the same weight and add it gradually until the dough is soft but not sticky.
What kind of bananas work best?
Very ripe, sweet dessert bananas, such as the small thin-skinned sugar bananas, give the best flavor. Regular bananas also work if they are very ripe and soft.
How long do kabalagala keep?
For 1 day in a covered container at room temperature, or 4 days in the fridge. Warm them in a dry pan or a low oven to freshen them.
How long does it take to make Kabalagala (Ugandan Banana and Cassava Flour Pancakes)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Kabalagala (Ugandan Banana and Cassava Flour Pancakes)?
About 275 kcal per serving, with 2 g of protein, 56 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 56 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 17 g |
| Sodium | 145 mg |
Estimated values, calculated from the ingredients.
