20 jun 2011

Kashata recipe

kashata recipe
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 are made on the stove or over a fire, not in an oven like European biscuits or American cookies.

  • two cups of sugar
  • two cups of fresh or moist grated coconut (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)
  • one-half teaspoon ground cinnamon or cardamom
  • a pinch of salt
  • one-half cup wheat flour (optional)
How to prepare it:
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. Pour out on sheet pan lined with wax paper. Cut into squares while still hot.
Place in the freezer to cool.

© Text and image: recipes.wikia.com

2 comentarios:

  1. I thought this sounded familiar so I googled a recipe for Tameletjie and here it is for comparison. Traditionally it was made with pine nut kernels but here other substitutes are offered. I always thought it originnated with the colonial Dutch/Batavians rather than the French as suggested here

    The French Huguenots brought this sweet to the Cape ( ie South Africa) many years ago. The sweets used to be sold by street vendors but today they are made only for special feasts.


    500g brown sugar;
    250ml water;
    125g butter;
    2ml ( ½ teaspoon) vanilla esssence; and
    pine nut kernels, almonds, walnuts or coconut.

    Dissolve the sugar in water over a low heat, and add the butter.
    Boil steadily without stirring for a few minutes, until the mixture starts frothing.
    Add the vanilla essence.
    Add the chopped pine nut kernels, almonds, walnuts or coconut.
    Pour into a shallow well-greased dish and mark off squares with a wet knife.
    Leave to cool.
    Turn over and break into squares.
    Store in an air-tight container.

  2. Thanks, eyepictures!
    I will have to try this recipe as well!


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