Kaimati

Mas liked sweet treats and I know he would have liked these. Kaimati from Zanzibar. I had these some years later in a small cookery in Dar-es-Salaam run by a lady from Zanzibar. Mas was no longer with us but I know he would have liked these. Invite a good friend for tea and do not bother with tests of significance. I promise you, all friends are.

Kaimati

kaimati

Ingredients:

4 cups Cake Flour

10 grams Instant yeast

1 cup Milk, lukewarm

2 tablespoons Butter

1 cup Coconut milk

500 milliliters Water

200 grams Sugar

1 tablespoon Ground cinnamon

Oil, for deep frying

Directions:

Mix together the flour and the yeast. Mix the milk with the butter and add to the flour. Knead to mix. Gradually add the coconut milk. Mix until the dough is smooth and pliable. Set aside in a warm and leave till double in size.

To make the syrup – add the water, sugar and cinnamon and bring to the boil. Boil for a few minutes and remove from the heat.

Roll the dough into small balls, about the size of golf balls. Heat enough oil in a deep pot to deep fry the balls. Deep fry the balls, a few at a time. Drain on kitchen paper and dip into the oil whilst still hot. Set aside to cool and eat with tea or coffee or as a desert with ice cream on the side.

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