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 Sugar
- two cups 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)
- 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.