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Koba akondro
Malagasy banana-leaf parcels of rice flour, peanuts and banana
Koba is the street sweet of Madagascar's highlands, sold in thick slices from huge logs wrapped in banana leaves at markets and taxi-brousse stops around Antananarivo and Antsirabe. Koba ravina is a dense block of ground peanuts, rice flour and brown sugar; koba akondro adds ripe banana and is softer. This home version makes small parcels that steam in an hour and a half instead of a whole day. Chef's tip: wrap the parcels tightly; loose parcels let water in and the koba turns sticky instead of firm.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 8
Ingredients
Method
0/5 doneStep 1: Grind 7 oz roasted unsalted peanuts with half of 2 ⅝ oz light brown sugar in a food processor until finely ground and slightly oily, like damp sand.
Step 2: Mash 4 very ripe bananas until smooth. Mix in 7 oz rice flour, the rest of 2 ⅝ oz light brown sugar, 1 tsp vanilla extract and 1 pinch salt to a thick, sticky dough. Fold in the peanut mixture so it is streaky.
Step 3: Soften 8 pieces banana leaves over a flame or in hot water. Put a large spoonful of mixture on each, shape into a fat log and wrap tightly, folding in the ends. Tie with string.
15 minStep 4: Set the parcels in a steamer over 1.5 litres water for steaming, cover and steam for 1½ hours, topping up with boiling water. Common mistake: lifting them too soon — the rice flour must cook right through or it tastes raw.
90 minStep 5: Cool for at least 30 minutes so they firm up, then unwrap and slice. Eat warm or cold.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 50 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koba akondro take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of light brown sugar?
- White sugar + 1 tsp honey or golden syrup per 100g.
- What can I use instead of very ripe bananas?
- 120g (½ cup) apple sauce per banana (less banana flavour).
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