RECIPES
20-11-2015 di redazione
The kaimati are typical Kenyan sweets, and especially the Swahili coast, similar to our carnival tortelli.
They are often garnished with a caramelized icing and coated with white sugar.
HERE THE RECIPE
Ingredients:: Ingredients
2 flour cups
1 cup and 1/4 of water
1 teaspoon yogurt (or coconut cream, depending on taste)
1 teaspoon of yeast
1 teaspoon of oil
Mix all ingredients except water.
Then add the water, little by little (one cup may be enough).
The dough for kaimatitis should be fairly solid.
Work the dough with the palm of your hand.
Leave it to rise while preparing syrup.
Ingredients for icing: Frosting
1? glass of sugar and 1? cup of sugar
Half a cup of water
A pinch of vanilla sugar
Mix the ingredients in a saucepan and cook until it becomes thick and sticky.
Remove it from the pot.
Fry the kaimati in boiling seed oil and cool.
Take a large pot and keep it over high heat and add half of the syrup.
Add the kaimati and roll them into the pot by moving the handles to glaze them.
When the syrup has frosted them, remove them from the pot and still hot spray them with white sugar to crystallize them.
Let them cool and serve with tea or kahawa (kenya coffee).
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Climate change, the difficulty of having two maize harvests a year and problems with pest control products are convincing many farmers to focus on the tuber, which can also be processed into flour.
Kaimati are characteristic sweets of Kenya, and particularly of the Swahili coast, similar to our carnival tortelli, not stuffed.
They are often garnished with a caramelized icing and sprinkled with white sugar.
HERE IS THE RECIPE
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