Kashata is a traditional East African sweet sold in markets and on almost every street corner all the way from Somalia to Tanzania.

  • prep- 15 mins
  • cook- 10 mins
  • total- 25 mins

Ingredients of Kashata

  • 1 cup coconut sugar
  • 2 tablespoons water
  • 1 cup raw peanuts, peeled
  • 1/2 cup grated coconut
  • 1/4 cup coconut milk
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon of salt

How to Make Kashata

Stage 1

  1. Mix grated coconut with coconut milk. Once mixed, set aside.
  2. Take a pan over medium heat, add your peanuts without any oil and lightly roast for 5 minutes. You’ll want to occasionally toss and mix the peanuts around, but otherwise you’re waiting for them to develop a light brown color.
  3. Once the peanuts have roasted, remove the peanuts from the pan and set aside.
  4. Reduce the heat of your stove. Add your coconut sugar in and begin to push around with spatula.
  5. As the sugar begins to melt, add your splashes of water and continue to mix through. The entire mixture will start to bubble and the caramel begins to form

Stage 2 

  1. As the caramelized coconut sugar forms, add your peanuts.The peanuts should begin to coat with a little of the coconut sugar.
  2. Add coconut and coconut milk. Mix through evenly between the peanuts and the caramelized sugar
  3. Finally, add your cardamom, cinnamon and salt and mix in. After about 1 minute of further mixing, take your peanut brittle off the heat

Stage 3 

  1. Take a small bowl or baking dish lined with parchment paper and, while the peanut brittle is still hot, pour everything in and form into your desired shape.
  2. Place the peanut brittle into the fridge (or freezer) and let cool. After about 15 minutes, the Kashata should harden but still retain a slightly soft texture as well. Enjoy!


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