Kashata is a traditional East African recipe for a classic snack of coconut, flavoured with cinnamon and cardamom and bound with flour and sugar that is half way between a biscuit and confectionery.
Kashata Za Nazi - Swahili Coconut Snacks
The Kashata (originally from Swahili) is eaten all across Eastern Africa, and is best described as a kind of biscuit, cooked over an open fire. Since African food does not have many deserts, this are generally eaten after dinner, but are also often served as an appetiser or even as a simple snack.
- 2 cups raw sugar
- 2 cups fresh grated coconut (or dried grated coconut moistened with a few tablespoons of milk) (see note below)
- ½ teaspoon ground cinnamon or ½ teaspoon freshly ground cardamom
- 1 pinch sea salt
- ½ cup flour (optional)
- In a hot skillet, heat the sugar until it melts and just begins to brown.
- Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.
- Scoop the mixture into a pan that has been lightly greased or lined with waxed paper. Let rest for a few minutes. Cut into squares or diamonds while still warm.
- Let cool and serve.
2 cups roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet - or - a mixture of both coconut and peanuts may be used in place of the grated coconut.