Koba and Malagasy Porridge with Zebu
Ingredients: raw peanuts, brown sugar, salt, water, butcher's twine · 2880 min cook time · 800kcal · ~₩70,900
Ingredients
5cups raw peanuts, 3.5cups brown sugar, 0.5tablespoon salt, 1splash water, 1roll butcher's twine, 10layers banana leaves, 1generous amount rice flour, 1pound chuck roast, 0.5half onion, 3tablespoons ginger garlic paste, 1tablespoon salt, 0.5teaspoon pepper, 0.5teaspoon paprika, 0.5teaspoon cumin, 0.5tablespoon coriander, 2tablespoons water, 1pack sausage casings, 1pound top round (or lean cut beef), 1amount for marinade soy sauce, 1amount for marinade Worcestershire sauce, 1amount for marinade garlic (for marinade), 1amount for marinade smoked paprika (for marinade), 0.25cup ginger garlic paste, 1cup jasmine or regular long grain rice, 4cups water, 1tablespoon salt, 1for garnish scallions, 1for garnish spicy red chilies
Instructions
1. Roast five cups of raw peanuts at 350°F for 12 to 15 minutes until golden brown, then let them cool.
2. Peel the peanuts. The best method is not to peel them at all for better flavor and texture.
3. Put the peanuts into a food processor and blitz for 10 to 20 seconds until it resembles a graham cracker crust.
4. Mix the processed peanuts with three and a half cups of brown sugar, half a tablespoon of salt, and a splash of water.
5. Lay down butcher's twine, followed by several layers of banana leaves to prevent water from oozing through during steaming.
6. Sprinkle a generous amount of rice flour onto the banana leaves.
7. Layer the moist peanut mixture in the center, leaving three to four inches of banana leaves at the ends. Build it as tight as possible.
8. Dust more rice flour on top and cover with a few more banana leaves.
9. Tie the ends and the middle of the koba with twine to form a rough shape, then tie everything else in between.
10. Steam the koba for 26 hours in a giant pot.
11. For the kali sausage, take one pound of chuck roast and make long cuts. Place in the freezer to super chill until hyper cold but not freezing.
12. Grind the chilled beef using the largest grinder die at the highest speed. Feed through half an onion after the beef.
13. Mix the ground meat and onion with three tablespoons of ginger garlic paste, one tablespoon salt, half a teaspoon pepper, half a teaspoon paprika, half a teaspoon cumin, half a tablespoon of coriander, and two tablespoons of water.
14. Whip the mixture with a paddle for 45-60 seconds for a finer texture. Skip whipping for a coarser sausage.
15. Rinse and soak sausage casings. Tie one end off and poke a tiny hole. Feed the sausage mixture through, stuffing loosely.
16. Twist each sausage in alternate directions to form links.
17. Set the tied sausages in the fridge uncovered to marinate and dry out.
18. For beef jerky, slice top round or other lean cut against the grain, 1/4 to 1/6 inch thick.
19. Marinate beef slices overnight (up to two days) in a mixture of soy sauce, Worcestershire, garlic, and smoked paprika.
20. Lay marinated beef on a wire rack and cook at 170°F for around four hours until mostly dehydrated but still pliable.
21. For the rice porridge, sauté a quarter cup of ginger garlic paste over medium heat for 30 seconds.
22. Add one cup of jasmine or regular long grain rice (do not wash) to the pot.
23. Add four cups of water and one tablespoon of salt. Cook over medium heat for 30 to 35 minutes until rice bursts and thickens.
24. Taste and adjust seasonings for the porridge. Add more water if a looser consistency is desired.
25. Par-cook the sausage in the oven at 350°F for 10 to 12 minutes, then let it cool.
26. Rest the sausage for 20 minutes after par-cooking to redistribute juices.
27. Grill the rested sausages to warm them up and add a smoky char.
28. Chop scallions and spicy red chilies for garnish.
29. Plate the rice porridge, then add the grilled sausage and beef jerky. Garnish with scallions and chilies.
Source: Watch the original video