RCI-DS.003.0185.001
Kashata
Something between candy and cookie, Eastern Africa's Kashata are a popular snack of Swahili origin. Kashata are usually made with peanuts or grated coconut, or both.
Prep40 min
Cook60 min
Total100 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- two cups fresh or moist grated coconut (or two cups of dried grated coconut moistened with a few tablespoons of milk or water) -- or—two cups of roasted peanuts1 unitshells and skins removed, briefly heated in a lightly oiled skillet—or—a mixture of both coconut and peanuts
- one-half teaspoon ground cinnamon or cardamom1 unit
- 1 unit
- one-half cup wheat flour (optional)1 unit
Method
1
Combine the sugar with one-quarter cup of water in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves completely.
2
Continue cooking the sugar syrup without stirring, allowing it to heat until it reaches a light amber color, approximately 8-10 minutes.
10 minutes
3
Remove the pan from heat and immediately add the grated coconut (or roasted peanuts, or a mixture of both), stirring quickly and thoroughly to coat all the dry ingredients with the hot syrup.
4
Sprinkle the ground cinnamon or cardamom and salt over the mixture, stirring vigorously until everything is well combined and the mixture begins to thicken.
5
If using wheat flour, sprinkle it over the mixture and stir until fully incorporated to help bind and firm the kashata.
6
Pour the hot mixture onto an oiled baking sheet or parchment paper, spreading it out with the back of a spoon into a thin, even layer about one-quarter inch thick.
7
Allow the kashata to cool for 5-10 minutes until it begins to set but is still slightly warm.
8 minutes
8
Once firm enough to handle, cut the kashata into small squares or diamonds using an oiled knife, wiping the blade between cuts to prevent sticking.
9
Transfer the pieces to a plate lined with parchment paper and allow them to cool completely at room temperature until fully hardened, approximately 10 minutes.
10 minutes