Fabrication traditionnelle du koba ravina (Madagascar)

peanut flour

🥗Healthier: almond flour

💰Cheaper: sunflower seed flour

Almond flour provides a nutty flavor with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

Spread string twine on a flat surface.

Spread two layers of banana leaves on top of the twine.

Superimpose wild ginger leaves tightly over the banana leaves to prevent water from entering the cake during cooking.

Add a layer of rice flour on top of the wild ginger leaves.

Add a mixture of crushed peanuts and brown sugar to form a small pyramid on top of the rice flour.

Sprinkle another layer of rice flour over the peanut and sugar mixture.

Cover the cake completely with wild ginger leaves to prevent water from entering during cooking.

Close the cake with the banana leaves underneath and tie everything with the string twine, ensuring it is not too tight to allow for baking but also not too loose to prevent water from entering.

Cook the koba in a bain-marie in large barrels for 24 hours to over two days, using very dry eucalyptus stumps for the fire.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens