Desserts
Koba Akondro
Ingredients
- 300g (2 cups) Ground peanuts
- 240g (2 cups) Rice flour
- 220g (1 cup) Brown sugar
- 4 Ripe bananas, mashed
- 1/2 tsp Salt
- as needed Banana leaves, for wrapping (or parchment paper as substitute)
Method
- Combine the ground peanuts, rice flour, brown sugar, mashed bananas, and salt in a large bowl and mix into a thick paste.
- Soften the banana leaves briefly over a flame or in hot water to make them pliable.
- Spoon the mixture onto the banana leaves and roll into tight logs, securing the ends.
- Place the wrapped logs in a large steamer.
- Steam over simmering water for 2.5 to 3 hours, topping up the water as needed, until firm and fully set.
- Let cool completely before slicing and serving.
Introduction: Koba akondro is a dense, long-steamed peanut and banana cake wrapped in banana leaves, a festive Malagasy sweet often sold sliced from roadside stands.
Cultural Background: Its long steaming time makes it something of a labor of love, traditionally prepared for celebrations and special gatherings.
Tips: Pack the mixture tightly into the leaf rolls so the koba holds together once sliced.
Variations: Some versions add a bit of vanilla or a handful of raisins to the peanut-banana mixture.
Storage: Wrapped koba keeps at room temperature for 2 to 3 days, or refrigerated for up to a week.
Reheating: Best enjoyed at room temperature; can be lightly steamed again to soften if refrigerated.
Nutrition: Approx. 320 kcal, 9g protein, 42g carbohydrates, 14g fat per serving.
FAQs:
Q: Can I skip the banana leaves?
A: Yes, parchment paper works as a substitute, though the leaves add a subtle flavor traditional to the dish.
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