Kashata is a traditional East African sweet sold in markets and on almost every street corner all the way from Somalia to Tanzania.
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
- Mix grated coconut with coconut milk. Once mixed, set aside.
- 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.
- Once the peanuts have roasted, remove the peanuts from the pan and set aside.
- Reduce the heat of your stove. Add your coconut sugar in and begin to push around with spatula.
- 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
- As the caramelized coconut sugar forms, add your peanuts.The peanuts should begin to coat with a little of the coconut sugar.
- Add coconut and coconut milk. Mix through evenly between the peanuts and the caramelized sugar
- Finally, add your cardamom, cinnamon and salt and mix in. After about 1 minute of further mixing, take your peanut brittle off the heat
- 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.
- 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!