Kashata

What we know so far

Kashata is the Swahili sweet sold in squares at bus stands, outside schools and beside the grilled-meat stalls of Dar es Salaam, Zanzibar and Mombasa: sugar cooked with a little coconut milk and cardamom to the point of caramel, then stirred through roasted peanuts (kashata za karanga) or freshly grated coconut (kashata za nazi), pressed into a tray and cut when set. The coconut version is often tinted pink. It is the East African cousin of every peanut brittle, with the cardamom giving it away as Swahili, and it travelled with Muslim traders as far as Yaoundé.

The draft was written from 2 published sources and holds 6 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting