30-04-2020 di redazione
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
2 cups flour
1 cup and 1/4 water
1 teaspoon yogurt (or coconut cream, depending on taste)
1 teaspoon of yeast
1 teaspoon of oil
Mix all the ingredients except water.
Then add the water, little by little (one cup might be enough).
The dough for the kaimati must be quite solid.
Work the dough with the palm of your hand.
Let it rise while preparing the syrup.
Ingredients for the icing:
1 glass and a half of sugar
Half a cup of water
A pinch of vanilla sugar
Mix the ingredients in a saucepan and cook until thick and sticky.
Remove it from the saucepan.
Take a spoon or a not very large ladle of dough and throw it into the boiling seed oil with the help of a finger if it becomes sticky. Throw not too many spoons in the pan so that they can swell and cook well. Fry the kaimati and let them cool.
Take a large saucepan and keep it over high heat adding half of the syrup.
Add the kaimati and roll them into the pan, moving the handles to frost them.
When the syrup has glazed them, take them out of the pot and still warm sprinkle them with white sugar to crystallize them.
Let them cool and serve with tea or kahawa (kenya coffee).
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