A sweet, crunchy confection made from caramelized sugar mixed with toasted coconut or roasted peanuts, sold as a beloved Tanzanian street sweet.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cellophane wrap or plate
Garnishes: none
Accompaniments: chai tea
Instructions
-
1
Combine sugar and water in a heavy pan, heat over medium until sugar dissolves completely.
-
2
Continue cooking without stirring until the syrup turns a light amber caramel color.
-
3
Add grated coconut, crushed peanuts, cardamom, and salt, stir quickly to coat.
-
4
Pour the mixture onto a greased flat tray and spread thin with an oiled spoon.
-
5
Score into squares while still warm before the brittle hardens.
-
6
Let cool completely until firm and crunchy, then break along score lines.
Did You Know?
Kashata vendors in Dar es Salaam wrap their sweets in colorful cellophane, creating eye-catching displays that attract customers from across the street.
Chef's Notes
Equipment Tips
- heavy pan
- flat tray
- wooden spoon
Garnishing
none
Accompaniments
chai tea
The Story Behind Kashata
Kashata is Tanzania's most popular confection, reflecting the Swahili coast's long love affair with sugar and coconut. The sweet likely evolved from Arab confectionery traditions brought to the coast through centuries of trade, but Tanzanian versions emphasize fresh coconut and local peanuts. Kashata remains a thriving street trade, with vendors producing small batches daily, and it is a cherished gift to bring when visiting friends or family.
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