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from: Eastern Africa | cooking method: pan frying

Kashata

Something between candy and cookie, Eastern Africa's Kashata are a popular snack of Swahili origin. Kashata are usually made with peanuts or grated coconut, or both. Kashata are made on the stove or over a fire, not in an oven like European biscuits or American cookies.

What you need

two cups sugar
two cups fresh or moist grated coconut (or two cups of dried grated coconut moistened with a few tablespoons of milk or water) -- or -- two cups of roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts
one-half teaspoon ground cinnamon or cardamom
a pinch of salt
one-half cup wheat flour (optional)

What you do

In a hot skillet, heat the sugar until it melts and just begins to brown.
Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.
Scoop the mixture into a pan that has been lightly greased or lined with waxed paper. Let rest for a few minutes. Cut into squares or diamonds while still warm. Let cool and serve.

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