Kabalagala

Preparation

1. Peel the ripe plantains or bananas by cutting off the ends and making shallow cuts along the sides, then peel away the skin. Cut the peeled fruit into chunks and place in a bowl, then mash thoroughly with a fork or potato masher until completely smooth with no visible lumps.
2. In another bowl, combine the cassava flour, sugar, salt, cinnamon, and nutmeg if using, mixing thoroughly. Add the mashed plantain or banana to the cassava flour mixture along with the water, mixing gently but thoroughly until a soft, thick dough forms that can be shaped with hands.
3. Divide the dough into 8-12 equal portions and shape each into a flat, oval or round pancake about 3 inches wide and 0.5 inches thick, pressing gently with your hands to form the shape. The kabalagala should be sturdy enough to hold together but soft enough to be flexible.
4. Heat the vegetable oil or ghee in a large skillet over medium heat. Carefully place the kabalagala in the hot oil, frying for 3-4 minutes per side until golden brown with slightly darker spots from caramelization. Remove with a spatula and drain on a paper towel-lined plate. Serve warm.