Cookbook:Kabalagala (Ugandan Pancakes)
| Kabalagala (Ugandan Pancakes) | |
|---|---|
| Category | Ugandan recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Kabalagala, also known as Ugandan pancakes, are delicious and popular street food in Uganda. These deep-fried pancakes are crispy on the outside and soft on the inside, making them a delightful treat for both kids and adults.
Ingredients
[edit | edit source]- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- 1 pinch of salt
- ½ cup milk
- Vegetable oil, for deep-frying
Equipment
[edit | edit source]- Bowl
- Whisk or spoon
- Deep frying pan or pot
- Slotted spoon or spider strainer
- Paper towels
Procedure
[edit | edit source]- In a bowl, combine the mashed bananas with the all-purpose flour, sugar, baking powder, and salt.
- Gradually add the milk to the banana-flour mixture, stirring continuously with a whisk or spoon until a smooth and thick batter forms. The consistency should be similar to that of regular pancake batter.
- Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to fully submerge the Kabalagala.
- Carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan. Each pancake should be about 3–4 inches in diameter.
- Fry the pancakes until they turn golden brown and become crispy on both sides. This usually takes about 2–3 minutes per side.
- Use a slotted spoon or spider strainer to remove the fried kabalagala from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
- Serve the kabalagala while still warm. They can be enjoyed on their own as a tasty snack or paired with a cup of tea or coffee.
Notes, tips, and variations
[edit | edit source]- Ripe bananas with black spots or fully yellow with black tips are ideal for making kabalagala, as they are sweeter and easier to mash.
- For a twist, you can add a pinch of ground cinnamon or nutmeg to the batter for extra flavor.
- Traditionally, kabalagala is deep-fried, but you can try pan-frying them with a small amount of oil.