🥜 Kashata
Peanut-coconut sweet — portable snack.
Kashata recipe Tanzania — 10 steps, serves 8.
Best places for Kashata
-
Kashata — Sokoni Dar es Salaam Fresh kashata
Ingredients
- 2 cups Sugar
- 2 cups Grated coconut
- 1 cup Roasted peanuts
- 1/2 cup Water
- 1/2 tsp Cardamom
- pinch Pinch of salt
How to cook Kashata
Kashata is coconut-peanut brittle sold everywhere in Tanzania as street snack. Sugar is caramelized to amber and mixed with grated coconut. Eaten after meals or with tea.
- Chop peanuts; dry grated coconut if very wet.
- In a heavy pan combine sugar and water over medium heat.
- Stir constantly until sugar dissolves and turns amber brown.
- Reduce heat slightly; add cardamom and salt.
- Quickly stir in coconut and peanuts until fully coated.
- Pour immediately onto an oiled board or parchment.
- Flatten with an oiled board to about 1 cm thick.
- Cool completely before cutting — caramel is still very hot.
- Cut into squares or triangles with a sharp knife.
- Store airtight for several days.
Tips
- Do not let sugar go black — amber is the sweet spot.
- Mix quickly after adding coconut or caramel sets too fast.
- Oil the board and knife so kashata does not stick.
Goes well with
Frequently asked questions
- Jinsi ya kupika kashata?
- Mapishi ya Kashata yapo hapa chini — hatua 10 za kupika nyumbani, pamoja na viungo na vidokezo.
- Viungo vya kashata ni vipi?
- Orodha kamili ya viungo na vipimo iko kwenye sehemu ya Viungo hapa chini.
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