EB256: How to make Ugandan banana pancakes

The Squad might be diverse, but a love for food is something we all seem to have in common. One of the many ways that we check in with each other is through food. We love trying foods from different cultures, new restaurants, and anything we might pick up from the baking shows that we watch. This post is inspired by Ann, an EarlyBird256 Squad member, and one of the students from Rev. Nayenga Primary School, both of whom made kabalagala (you said it right) during the 2020  quarantine lockdown.

Made by @wanderingpiemaker who made this mangalore bun for a friend who can’t have added sugar. The added powder and syrup was to make up for the fact that she couldn’t find bananas that were sweet enough for the recipe. #doinglittlethingswithpassion

Rachel Iwatu who has shown interest in baking knows the importance of the sweet ripe bananas. It is important for the girls to know the many things that the crops they grow can make and how to enjoy them.

Ugandan banana pancakes are a staple on the porridge program menu. They are both easy to make and filling, especially when accompanied by a cup of porridge. Additionally, they are gluten free, because they’re made with cassava flour instead of wheat. Try out the recipe below, and let us know how it goes by tagging @earlybird256 on Instagram. That’s how we’re #DoingLittleThingsWithPassion — by sharing the things that we enjoy and celebrating the things that we have in common, like a love for banana pancakes.

Ingredients

• Sweet, ripe bananas

• Cassava flour

• Sugar

• Oil

Directions

• Peel the bananas and mash them in a bowl.

• Add the flour while mixing in the mashed bananas until the mixture is thick enough to knead. The amount of flour used depends on the bananas and water.

• Knead the dough and add the flour until the mixture is no longer sticky.

• Place the dough on a floured surface and roll it down to about ¼ inch thick. Using a cookie cutter or anything circular, cut the dough into circles.

• Place them one by one into a pan with hot oil. Flip once they turn a golden-brown color.

• Place aside to cool down.

They are easy to make and bound to be a crowd favorite.

Kabalagala are the perfect snacks. Although there is no wrong time to enjoy these pancakes, they are best served with a hot beverage, such as a cup of coffee, tea, or especially porridge. 

We want to help Rev. Nayenga build a better kitchen to give students an environment where they can learn how to cook their favorite Ugandan snacks. We spend money working with local vendors to sustain the porridge program, and the students themselves could become these vendors in the future, especially after we teach them how to market their skills.

Manifesting a complete kitchen for Rev. Nayenga