The Swahili cuisine has an infinity of delicious sweet dishes that, especially during the Ramadan period, you can discover and taste and then propose them on our tables.
The vipopoo or matabosho are sweet dumplings cooked in a creamy coconut sauce.

Here is our recipe:
Ingredients for the gnocchi pasta

1 ½ cup of flour for all uses
1 cup of water
pinch of salt
a little oil, if necessary

Ingredients for coconut sauce

2 cups of coconut milk
1/2 cup of coconut cream
1/2 cup of sugar
1 teaspoon tip of cardamom powder and a cinnamon stick

First, prepare the dough of the dumplings.
Bring the water to a boil with a pinch of salt, then add the flour all at once and stir quickly maybe helping with a whisk, turn off the heat but leave the pan on the stove hot so that the residual heat keeps the dough warm. Continue stirring as much as possible, then transfer the mixture on a work surface and knead it well with your hands, you will need to put some muscle into it!
During this process it may be useful to lightly grease your fingers to prevent the mixture from sticking to your hands. Divide the dough into four parts and roll out with the fingertips as if to form bigoli or strands exactly as to prepare our gnocchi.
Cut small pieces from each dumpling and dip the tip of your index finger to press inside each dumpling as if to create a sort of "bowl". Proceed with the rest of the dough.

Put aside and proceed with the preparation of the cream.

In a pan and add the coconut milk and sugar. Bring to a gentle boil over low heat stirring continuously until the sugar has melted. Now add all the dumplings together. Boil over low heat until the dough is cooked thoroughly, for about 10 minutes.  The sauce will be reduced, but must not be completely dry. Now add the coconut cream and cardamom powder and stir. Simmer gently stirring for another 5 minutes or so. Turn off the heat and transfer the vipopoo into a bowl. Allow to cool to room temperature, then cover and refrigerate until completely cooled.

Enjoy your meal!