Prep 6 mins
Cook 9 mins
ZWT7 Africa. Between a cake and cookie in texture these are a popular snack of East Africa. Kashata are made on the stove or over a fire, not in an oven like western cookies or biscuits. Servings are a guess. Modified from, www.congocookbook.com.
- 2 cups raw sugar
- 2 cups fresh grated coconut (or dried grated coconut moistened with a few tbs milk)
- 1⁄2 teaspoon ground cinnamon or 1⁄2 teaspoon freshly ground cardamom
- 1 pinch sea salt
- 1⁄2 cup flour (optional)
- NOTE: 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.
- 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.