Cookbook:Kabalagala (Ugandan Pancakes)

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

 * 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

 * Bowl
 * Whisk or spoon
 * Deep frying pan or pot
 * Slotted spoon or spider strainer
 * Paper towels

Procedure

 * 1) In a bowl, combine the mashed bananas with the all-purpose flour, sugar, baking powder, and salt.
 * 2) 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.
 * 3) 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.
 * 4) 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.
 * 5) Fry the pancakes until they turn golden brown and become crispy on both sides. This usually takes about 2–3 minutes per side.
 * 6) 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.
 * 7) 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

 * 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.