Kaimati is one of my favorite coastal snack, that I enjoy devouring after a long day at work. Served with coffee, a tradition passed on by generations. Every afternoon after 4pm, families gather with coffee,dates and Kaimati to spend time as a family. Which helps the family bond and get to know someone’s day. Also, in Old Town will find men seated in “Baraza’s” sipping Kahawa chungu and devouring kaimatis enjoying their retirement. There are a few places selling kaimati’s at twenty shillings for three pieces, mostly around Old town.
There two types of Kaimati
The first is sugar glazed, where the cooked dumplings is glazed with sugar and the second the cooked dumpling placed in sugar syrup which absorbs the sugar inside as well.
Here is a sample recipe from Fauzias Kitchen Fun :
yogurt plus a little water
ghee or butter
1 level tsp.
Ingredients for Sugar Syrup
lemon rinds or saffron threads
(whichever flavour you prefer)
Boil syrup and cool completely
Mix the flour with all the above ingredients and beat thoroughly with your hand. It should be thick enough for you to be able to pick without it flowing down between your fingers, but not so thick that it’s a dough. Not runny and yet not too thick.
Cover and let it rise for about half an hour. Touch some oil with your fingertips and mix the mixture again.
Heat oil, then pick small portions and drop in the hot oil, then immediately lower the heat and fry on very low heat, stirring the Kaimatis continuously so that they color on all sides and get super crunchy.
From heat place directly into the cooled sugar syrup.
Serve with coffee.