Entree: Madagascar – National Cuisine – Koba (Steamed banana-and-peanut cake wrapped in banana leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 3 cups (420 g) roasted peanuts, skins removed
- 1 cup (130 g) rice flour
- 1 cup (200 g) packed brown sugar
- 1 1/2 cups (360 g) very ripe mashed bananas (about 3 medium)
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) melted butter or neutral oil
- 1 tsp (5 g) vanilla extract
- 1/4 tsp (1.5 g) salt
- 8–10 banana leaves, cleaned and softened over heat (or large parchment sheets)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the peanut flour by grinding the roasted peanuts in a food processor until a coarse, slightly oily powder remains; transfer to a bowl.
2. In a large bowl combine the ground peanuts, rice flour, brown sugar, and salt; mix to combine.
3. Stir in the mashed bananas, coconut milk, melted butter, and vanilla until a thick, spreadable batter forms. The mixture should hold together when pressed; add a tablespoon of water or more coconut milk if too dry.
4. Cut softened banana leaves into 8–10 rectangles (about 8 x 10 inches (25 cm)). Spoon equal portions of batter (about 1/2 cup (120 g) each) onto each leaf, fold and roll tightly to form sealed packets, and tie with kitchen twine if needed.
5. Arrange the packets in a steamer basket over simmering water, cover, and steam for 45–60 minutes until firm and set when pressed.
6. Remove from the steamer and let rest 10 minutes before unwrapping. Serve warm or at room temperature sliced into portions.

1. Prepare the peanut flour by grinding the roasted peanuts in a food processor until a coarse, slightly oily powder remains; transfer to a bowl.
2. In a large bowl combine the ground peanuts, rice flour, brown sugar, and salt; mix to combine.
3. Stir in the mashed bananas, coconut milk, melted butter, and vanilla until a thick, spreadable batter forms. The mixture should hold together when pressed; add a tablespoon of water or more coconut milk if too dry.
4. Cut softened banana leaves into 8–10 rectangles (about 8 x 10 inches). Spoon equal portions of batter (about 1/2 cup / 120 g each) onto each leaf, fold and roll tightly to form sealed packets, and tie with kitchen twine if needed.
5. Arrange the packets in a steamer basket over simmering water, cover, and steam for 45–60 minutes until firm and set when pressed.
6. Remove from the steamer and let rest 10 minutes before unwrapping. Serve warm or at room temperature sliced into portions.