Sugar - 2 Cups
Coconut (Fresh or moist Grated) - 2 Cups
Cinnamon or Cardamom (Ground) - 1 ½ Tspn
Salt - a pinch
Wheat Flour - ½ cup (optional)
Method: 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.
Tip: (or two cups of dried grated coconut moistened with a few tablespoons of milk or water) -- or -- two cups of roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts.)
Description: 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. Kashata’s are cooked on the stove or over a coal fire. (not in an oven like European biscuits or American cookies)
Altough you can easliy use a "Angiti ya Mkaa" as a Oven too.
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i love kashata, but i found this hard to follow. After mix everything you jump to the tip, is the tip meant as a substitute for something? and how do i cook kashata on the stove? do i deep fry? please help.
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