Kashata (Coconut Peanut Candy)
The Quirky Foodster Team
Ingredients
- Desiccated coconut (or freshly grated coconut) — 200 g (2 cups)
- Sugar — 200 g (1 cup)
- Water — 100 ml (scant 1/2 cup)
- Roasted peanuts, roughly chopped — 100 g (2/3 cup)
- Ground cardamom — 1/4 tsp
- Salt — a pinch
Method
- Combine the sugar and water in a heavy-bottomed saucepan and heat over medium heat until the sugar dissolves.
- Simmer for 3–4 minutes, until it forms a light syrup.
- Stir in the desiccated coconut, cardamom and salt, and cook, stirring frequently, for 8–10 minutes, until the mixture thickens and starts to pull away from the sides of the pan.
- Stir in the chopped peanuts and mix well to combine evenly.
- Pour the mixture onto a parchment-lined tray and spread into an even layer, about 1.5 cm (1/2 in) thick.
- Let cool and set at room temperature for at least 1 hour, then cut into small squares or diamonds to serve.
Introduction: Kashata, a simple, chewy coconut and peanut candy, is a favourite everyday sweet across Tanzania,
made by reducing coconut and sugar together into a thick, sticky mixture that sets into bite-sized treats.
Cultural Background: Kashata, a simple, chewy coconut and peanut candy, is a favourite everyday sweet across Tanzania,
made by reducing coconut and sugar together into a thick, sticky mixture that sets into bite-sized treats.
Tips: Stir frequently as the mixture thickens, since it can catch and burn on the bottom of the pan. The mixture is ready when it visibly thickens and starts pulling away from the sides of the pan.
Variations: Use cashews instead of peanuts. Add a few drops of food colouring to half the mixture for a colourful, two-toned presentation, as some vendors do. Naturally vegan and vegetarian.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable — served at room temperature.
FAQs:
Q: Can I use fresh coconut instead of desiccated?
A: Yes, freshly grated coconut works well, though the mixture may need slightly longer cooking to reduce excess moisture.
Q: How do I know when the candy is ready to set?
A: It should be thick and no longer runny, holding its shape when spread onto the tray.
Q: How long does it keep?
A: Stored in an airtight container at room temperature, kashata keeps well for about two weeks.
- Desiccated coconut (or freshly grated coconut) — 200 g (2 cups)
- Sugar — 200 g (1 cup)
- Water — 100 ml (scant 1/2 cup)
- Roasted peanuts, roughly chopped — 100 g (2/3 cup)
- Ground cardamom — 1/4 tsp
- Salt — a pinch
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