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Madagasy dessert: Koba

Madagasy dessert: Koba

Today we introduce a unique dessert from Madagascar called "Koba". It's a delight that displays the delicious foods on the island. Ripe bananas, peanuts, and rice flour combine to form a delicious traditional Malagasy treat. It occasionally also contains coconut for creaminess and vanilla for scent. Koba informs us about the inventive cuisine of Madagascar and how they enjoy preparing tasty meals using ingredients found nearby.

The history of Koba is fascinating and dates back a very long time. Koba was created in Madagascar as a result of the blending of several ethnic cooking styles. They took advantage of what was available. Since they were readily available, they used bananas to create the dessert's base. Bananas are tasty and useful in a variety of ways.

Long ago, traders brought peanuts to Madagascar from far away. They changed the formula by including peanuts, which added a fresh flavor. The addition of rice flour, which resembles powdered rice, helped the dessert come together.

Koba also explains the history of Madagascar. The island changed when traders and people from various cultures arrived. This dish is an amalgam of several concepts and tastes. It resembles a culinary voyage across time.

Koba is more than simply a sweet. It's a piece of Madagascar's past and how its people applied their intelligence to create something unique. It serves as a reminder that with a little imagination, simple things may be transformed into delectable treats. Koba isn't only about food; it's also about the island, its history, and how cuisine and culture interact.

Preparation Time

30 minutes



4-5 ripe bananas

1 cup rice flour

1/2 cup grated coconut 

1 teaspoon vanilla extract

1 cup roasted peanuts (chopped)

1/2 cup granulated sugar 


Banana leaves or parchment paper (for wrapping)





  • Mash the ripe bananas in a large bowl until they're smooth with fewer lumps.
  • Add the peanuts, rice flour, granulated sugar, grated coconut, vanilla extract, and a pinch of salt to the mashed bananas. Mix everything until well combined. 
  • Heat the banana leaves over an open fire or in a dry skillet.
  • Place a portion of the Koba mixture onto a banana leaf (or parchment paper), and shape it into a rectangle.
  • Roll the banana leaf (or parchment paper) around the Koba mixture, fold the ends and repeat the process.
  • Place the wrapped Kobas on a baking sheet and bake in an oven for about 25 minutes until they are firm and slightly golden brown.
  • Remove the Kobas from the oven and let them cool for a few minutes before unwrapping them.
  • Allow them to cool, unwrap and serve!