Djibouti is a multi-ethnic nation where the majority of the population speaks Arabic or French and Islam is the predominant religion. Djiboutian cuisine is a mixture of Somali, Afar, Ethiopian, Yemeni, and French cuisine, with some additional Indian culinary influences. This is why I was not able to find many recipes or bloggers tagged as Djibouti.
Sabaayad was my first choice but there was nothing new for me to learn. W'et would have been interesting to try but it was getting too late and so went for Kashata. I know, it is not new to us but I had to go with it to make my life easier with a demanding Kitten and coconut can never go wrong! And if there is a saying that our blood contains coconut then it is true! LOL so much for being a Keralite. 😛
First, I made it with granulated sugar and the second time I tried with brown sugar. Of course, the white sold faster than the brown but both were consumed in two days. I wanted to incorporate a subtle flavour of peanuts so used it as a garnishing element.
The recipe is adapted from Stella’s Meza.
Djibouti's Kashata Za Nazi
½ cup desiccated coconut
Peeled and roasted peanuts (optional)
- Heat water and sugar in a wide-mouthed pot or saucepan on a low to medium flame.
- Bring the mixture to a boil without stirring it. You can swirl the pan occasionally to dissolve the sugar evenly.
- Meanwhile, in another bowl, mix the desiccated coconut, milk or water, milk powder, rose water and cardamom powder, also a pinch of salt.
- Let the sugar water boil to form a one-string syrup. You can test this by stretching the syrup between your thumb and your index finger. When you can see a string form that doesn’t break easily and is sticky, then the syrup is ready for the next step.
- Add the coconut mixture into the sugar syrup while still on low flame. Stir thoroughly for about 5 minutes or until the mixture comes together and reduces in moisture but is not very dry. Switch off once you see the mixture is wet and no excess syrup is seen.**
- Transfer the content onto one side of the baking sheet and fold the other end of the baking sheet over the mixture. With a rolling pin, roll the Kashata lightly to even out.
- Open the sheet and cut the Kashata into desired shapes and press down a few peanuts on each piece
- Let it cool and serve
Kashatas lasted on my kitchen counter for two days and I had started my day with a piece of this coconut sweet! 🙂 Yum!