Swahili Coconut or Peanut Sweet (Kashata)

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.

• Ready In: 15 mins
• Serves: 16
• Yields: 1 pan

Ingredients

• 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)

Directions

1. 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.
2. In a hot skillet, heat the sugar until it melts and just begins to brown.
3. 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.
4. 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.
5. Let cool and serve.