Kabalagala: Modern Remake of an Ancient Bread
In Uganda, cooks have been frying Kabalagala for centuries. Here we present an easy modern remake of this ancient bread.
Kabalagala– also known as kabas – are traditional Ugandan pancakes. A popular deep-fried street food, they are a cross between doughnuts and banana scones. They are simple to make, requiring only two ingredients. The recipe whips up quickly and is a satisfying replacement for contemporary bread. Watch a video of their preparation here.
How to Use and Store Kabalagala
Kabalagala are gluten-free, dairy-free and egg-free, ideal for anyone on the Autoimmune Protocol. They are crispy on the outside and soft on the inside. Excellent paired with meats, you can eat them for breakfast, lunch or dinner. You might enjoy these filling fried pancakes with African Spinach Stew (Efo Riro).
Uneaten Kabalagala may be stored in an airtight container in the refrigerator for several days or wrapped tightly and frozen for a few months. Reheat them by placing them in a dry skillet or griddle over medium low heat until warm to the touch.
Recipe Adaptations and Ingredients
We are using plantain flour instead of the traditional cassava flour, which is reported to impair thyroid function if consumed heavily in individuals with pre-existing hypothyroidism. You can buy plantain flour from local African markets or online African shops, such as Nittemon Foods on Etsy.
Making your own plantain flour is as easy as slicing peeled green plantains to 1/8″ thickness, then laying the slices on a baking sheet and placing them in a preheated oven at the lowest temperature setting possible. Dry them in the oven for 2-3 hours until they curl and are brittle. Powder the plantain slices in a food processor or blender until no large particles remain. Flour should be stored in a cool, dry place, preferably in an airtight container. It lasts several months. Extend its life by storing it in the refrigerator or freezer.
Kabalagala
Ingredients
- 2 cups ripe bananas, mashed
- 2-3 cups green plantain flour
- 1/4 tsp. baking soda optional
- 1 Tbsp. sugar optional
- coconut oil for frying
Instructions
- In a large mixing bowl, add flour to the mashed bananas one-half cup at a time, mixing well, until a soft, non-sticky dough is formed.
- Preheat 2-3" of cooking oil in a heavy pot over medium heat.
- Roll the dough between two pieces of parchment paper to 1/4" thick, dusting with additional flour if needed to keep it from sticking to the paper. Cut into 3" circles with a biscuit cutter, cookie cutter, or jar ring.
- Slide the discs into the hot oil and cook until they are puffed and golden, turning if needed to brown both sides evenly.
- Remove to a plate lined with absorbent paper towels. Serve as soon as cool enough to touch. May be refrigerated for several days.