Difference between revisions of "Koba"
| Line 1: | Line 1: | ||
<HTML5video type="youtube">1mKpWhWZTdc</HTML5video> | <HTML5video type="youtube">1mKpWhWZTdc</HTML5video> | ||
| − | This sweet kind of koba requires a sophisticated technique and several hours of cooking. The basis of this preparation is always rice flour mixed with sugar and crushed peanuts, then everything is spread on banana leaves, placed next to each other, then wrapped and tied with the fibres from these leaves, producing a volume of 50, 60, 70 to 80 centimetres long which will be placed in a pot of the same length or in halves of metal drums. As an economy measure, several can be prepared at the same time as over two or three days. When all water has evaporated, the koban-dravina is ready for eating: this sweet, dark brown cake is then cut into slices, with its envelope of leaves, and, gradually as it is eaten, reveals with each slice how the mixture is composed. Because of its long preparation, it is understandable why the slices are cut so thinly by the traders in the market place. | + | This sweet kind of ''koba'' requires a sophisticated technique and several hours of cooking. The basis of this preparation is always rice flour mixed with sugar and crushed peanuts, then everything is spread on banana leaves, placed next to each other, then wrapped and tied with the fibres from these leaves, producing a volume of 50, 60, 70 to 80 centimetres long which will be placed in a pot of the same length or in halves of metal drums. As an economy measure, several can be prepared at the same time as over two or three days. When all water has evaporated, the ''koban-dravina'' is ready for eating: this sweet, dark brown cake is then cut into slices, with its envelope of leaves, and, gradually as it is eaten, reveals with each slice how the mixture is composed. Because of its long preparation, it is understandable why the slices are cut so thinly by the traders in the market place. |
''Text from "Passport for Madagascar" - 56th edition, January/February 2010'' | ''Text from "Passport for Madagascar" - 56th edition, January/February 2010'' | ||
Latest revision as of 05:47, 6 April 2020
This sweet kind of koba requires a sophisticated technique and several hours of cooking. The basis of this preparation is always rice flour mixed with sugar and crushed peanuts, then everything is spread on banana leaves, placed next to each other, then wrapped and tied with the fibres from these leaves, producing a volume of 50, 60, 70 to 80 centimetres long which will be placed in a pot of the same length or in halves of metal drums. As an economy measure, several can be prepared at the same time as over two or three days. When all water has evaporated, the koban-dravina is ready for eating: this sweet, dark brown cake is then cut into slices, with its envelope of leaves, and, gradually as it is eaten, reveals with each slice how the mixture is composed. Because of its long preparation, it is understandable why the slices are cut so thinly by the traders in the market place.
Text from "Passport for Madagascar" - 56th edition, January/February 2010
