Kabalagala

🍌 About twenty small fried banana-and-cassava cakes: five portions of four. No added sugar, eggs or milk.

Ingredients

• 400 g peeled very ripe sweet bananas
• 250 g processed food-grade cassava flour
• Up to 50 g extra cassava flour for adjustment and dusting
• 750 ml–1 litre neutral frying oil, depending on pan

Preparation

Peel and weigh bananas, remove damaged parts and mash smoothly.

Gradually work in 250 g flour until a soft dough comes together; do not seek bread-like elasticity.

Add reserved flour only if very sticky, keeping some for dusting. Cover and rest 10 minutes, included in total.

Roll about 1 cm thick and cut roughly twenty 5 cm rounds; gently gather scraps.

Heat oil to 165–170°C in a deep pan no more than half full. Prepare skimmer and paper-lined plate; test one cake.

Fry small batches for about 4–6 minutes, turning to brown both sides. Reduce heat if browning too fast.

Break open a test cake after a brief rest: centre must be set, not raw or floury. Extend cooking as needed; drain and restore oil temperature between batches.

Serve warm, four per portion if twenty are made. Cool leftovers fully, refrigerate closed and preferably use next day after reheating.