Kashata

Kashata Recipe - Authentic East African Dessert with Sugar and Grated Coconut

Region / culture: Uganda | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Kashata is a popular East African sweet treat made with sugar, peanuts, and cardamom. It is a delicious and easy-to-make dessert that is perfect for satisfying your sweet tooth.

History

Kashata has its origins in East Africa, where it is commonly enjoyed as a snack or dessert. The combination of sugar, peanuts, and cardamom creates a unique and flavorful treat that has been passed down through generations.

Ingredients

2 cups sugar
2 cups fresh or moist grated coconut (or 2 cups of dried grated coconut moistened with a few tablespoons of milk or water) -- or—2 cups of roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet—or—a mixture of both coconut and peanuts
0.5 tsp ground cinnamon or cardamom
a pinch of salt
0.5 cup wheat flour (optional)

How to prepare

In a hot skillet, heat the sugar until it melts and just begins to brown.
Reduce the 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.
Pour the mixture onto a sheet pan lined with wax paper. Cut into squares while still hot.
Place the sheet pan in the freezer to cool.

Variations

You can add coconut flakes or sesame seeds to the mixture for added flavor and texture.
Try using different nuts, such as almonds or cashews, in place of peanuts.

Cooking Tips & Tricks

Be sure to stir the mixture constantly when adding the ingredients to ensure they are well mixed.

- Cutting the kashata into squares while it is still hot will make it easier to portion.

- Store the kashata in an airtight container to keep it fresh.

Serving Suggestions

Kashata can be enjoyed on its own as a snack or dessert, or served with a cup of tea or coffee.

Cooking Techniques

The key to making perfect kashata is to constantly stir the mixture while adding the ingredients to ensure they are well combined.

Ingredient Substitutions

If you are allergic to peanuts, you can use almonds or cashews instead. You can also omit the wheat flour if you prefer a gluten-free version.

Make Ahead Tips

Kashata can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Serve the kashata on a platter lined with banana leaves for a traditional presentation.

Pairing Recommendations

Kashata pairs well with a cup of chai tea or a glass of sweet wine.

Storage and Reheating Instructions

Store the kashata in an airtight container at room temperature. It does not need to be refrigerated. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of kashata contains approximately 200 calories.

Carbohydrates

Each serving of kashata contains approximately 30 grams of carbohydrates.

Fats

Each serving of kashata contains approximately 10 grams of fats.

Proteins

Each serving of kashata contains approximately 5 grams of proteins.

Vitamins and minerals

Kashata is a good source of vitamin E, magnesium, and phosphorus.

Alergens

Kashata contains peanuts and wheat flour, which may be allergens for some individuals.

Summary

Kashata is a sweet treat that is high in carbohydrates and fats, but also provides some essential vitamins and minerals.

Summary

Kashata is a delicious East African sweet treat made with sugar, peanuts, and cardamom. It is easy to make and perfect for satisfying your sweet tooth. Enjoy it as a snack or dessert with a cup of tea or coffee.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Kashata. It was many years ago, back when I was just a young girl living in the small village of Mbingu in Tanzania. My grandmother, Mama Nuru, was known throughout the village for her incredible cooking skills, and she had acquired recipes from various places and people over the years. One day, she returned from a trip to the market with a new recipe in hand, one that she had learned from a friend in the neighboring village.

As she unfolded the tattered piece of paper and began to read the ingredients and instructions for making Kashata, I was immediately intrigued. The recipe called for just a few simple ingredients - coconut, sugar, and water - but promised a delicious and sweet treat that was sure to be a hit with the whole family. I watched in awe as Mama Nuru set to work, mixing the coconut and sugar together in a large pot and slowly adding the water until a thick, sticky paste formed.

As the mixture cooked on the stove, filling the kitchen with the sweet scent of coconut, Mama Nuru explained to me the origins of Kashata. She told me that it was a traditional Tanzanian dessert, often served at celebrations and special occasions. The name itself was derived from the Swahili word for coconut, "nazi", and the dish was beloved throughout the country for its rich flavor and satisfying texture.

I watched as Mama Nuru poured the hot mixture onto a greased baking sheet, spreading it out evenly with a spatula. She let it cool for a few minutes before cutting it into small squares, each one a golden brown color and glistening with sugary sweetness. As she handed me a piece to try, I couldn't believe how perfectly it captured the flavors of coconut and sugar, with just the right amount of chewiness and crunch.

From that day on, Kashata became a staple in our household. Mama Nuru would make a batch whenever we had guests over, or whenever she wanted to treat us to something special. I loved watching her work her magic in the kitchen, turning a few simple ingredients into a delicious and beloved dessert that brought joy to everyone who tried it.

Over the years, I have carried on the tradition of making Kashata for my own family. I have added my own twist to the recipe, experimenting with different flavors and textures to create a dessert that is uniquely my own. But no matter how many variations I try, the original recipe that Mama Nuru taught me will always hold a special place in my heart.

As I look back on those early days in Mbingu, I am grateful for the memories of learning to make Kashata with my grandmother. It was more than just a recipe - it was a lesson in tradition, in creativity, and in the joy of sharing something delicious with the ones you love. And every time I make a batch of Kashata, I am reminded of those days in the kitchen with Mama Nuru, and the magic of cooking that she passed down to me.