Koba is a dense, sticky confection made by combining ground roasted peanuts with cooked glutinous rice flour and raw cane sugar, then wrapping the mixture tightly in banana leaves and steaming or boiling it into a firm log. Sliced thickly and eaten at room temperature, it has an earthy sweetness and satisfying chew. Koba is sold at markets and served at celebrations; it travels well and keeps for days.
Serves 8
Combine ground peanuts, rice flour and sugar in a bowl. Add water gradually, mixing to form a stiff, moldable paste. It should hold its shape.
Pass banana leaves briefly over a gas flame or dip in boiling water to soften. Cut into 30 cm squares.
Place a thick cylinder of paste (about 15 cm long) in the centre of each leaf pair. Roll tightly and fold in the ends, securing with kitchen twine or strips of banana leaf.
Place parcels in a steamer and cook 55–60 minutes. Remove and allow to cool completely before unwrapping.
Unwrap and slice into rounds. Serve at room temperature.
The paste must be very firm — if it is too wet, add a little more rice flour.
Cool completely before slicing or it will crumble.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add grated coconut to the paste for extra richness.
A pinch of vanilla sugar elevates the sweetness.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Wrapped in banana leaf or foil, koba keeps at room temperature 3 days, refrigerated up to 1 week.
Koba's origins lie in the culinary traditions of the Merina people of the central highlands of Madagascar, where peanuts and rice have been the primary crops for centuries.
Parchment works as a wrapper but lacks the subtle grassy flavour banana leaf imparts.
Yes — submerge parcels in gently boiling water for the same time.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (90g / 3.2 oz) · 8 servings total
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