When researching for a recipe to highlight this week a friend of mine sent me a link to madagascan desserts. Wow!!! you should see what they had on the roll call, everything from vanilla to rambutan (tropical fruit).

This dessert recipe is made using banana and rice flour with vanilla and peanuts thrown in for the extra oomph. ‘Sensory-xplosion’ if you are a foodie like me, they do know how to use their local varieties.

Madagascar  cuisine is influenced by the Southeast Asian, African, Indian, Chinese and European migrants that settled in the area over the centuries, so they have a rich variety of great tasting dishes and desserts.

So if you like to try new things like I do, whip up your cooking tools and let’s get to work!

Feel free to email [email protected] on what you think or share your creative cooking food ideas.

Ingredients: 3 ripe bananas

1/2 cup rice flour

1/4 cup brown sugar

1 cup raw peanuts, chopped in a blender

1/4 tsp. vanilla extract

2 tsb. honey

Banana leaves, corn husks or waxed paper (to wrap)

String to tie

Cooking Time: 40 minutes.

Cooking Method: In a bowl, mash bananas.

Stir in peanuts, sugar, vanilla extract and honey to form a thick paste.

Soften banana leaves or corn husks by boiling in hot water for a few minutes. Drain and pat dry with a paper towel.

Place heaping tablespoon of banana batter in the center of each banana leaf or corn husk. Fold over to form a parcel; tie with string.3

Place in a steamer basket and steam over boiling water for about twenty-five minutes, or until firm.

Remove parcels from heat and allow to cool to room temperature.

Unwrap the cakes and serve.Koba-Akondro.jpg-2

Find recipe on shenanchie.tripod.com/FoodFare/koba.htm




Miriam Chiazor

Miriam Chiazor

Content Editor
Miriam is the cornerstone of content planning, fiercely dedicated to resolving the critical issues of the day. She loves a good challenge, thrives on deadlines, pressure and learning new things.
Miriam Chiazor
Miriam Chiazor
Miriam Chiazor

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