Entree: Madagascar – Northern Culinary Region – Koba (Steamed banana-leaf wrapped rice and ground-peanut cake)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 2 cups (240 g) rice flour
- 1 1/2 cups (210 g) roasted peanuts, finely ground
- 1 cup (200 g) packed brown sugar
- 2 medium ripe bananas, mashed, approx. 8 oz (225 g)
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) peanut oil or neutral oil
- 1 tsp (5 g) fine sea salt
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) ground cinnamon (optional)
- Banana leaves for wrapping
- Kitchen twine or butcher's twine for tying
- Water for steaming or boiling (as needed)

Instructions

1. In a large bowl, combine the rice flour, ground peanuts, brown sugar, cinnamon (if using) and salt. Stir to blend.
2. Add the mashed bananas, coconut milk, oil and vanilla; mix until a thick, slightly sticky batter forms. If batter seems too dry, add up to 2 tbsp (30 ml) additional coconut milk.
3. Cut banana leaves into 8–10 inch (20–25 cm) squares and pass briefly over a low flame or hot pan to make them pliable. Lay 2 overlapping leaves for each parcel.
4. Spoon about 1 cup (approximately 220–240 g) of batter into the center of each leaf stack, fold the leaves into a tight parcel and tie securely with twine.
5. Arrange parcels in a steamer basket or in a large pot fitted with a rack; add enough boiling water to reach just below the rack. Cover and steam over a gentle simmer for 60–90 minutes, checking water level occasionally and replenishing with hot water as needed.
6. Remove parcels and cool at least 20 minutes before unwrapping. Slice into wedges and serve warm as a substantial, traditional entree.