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recipe image Kaimati
  • dessert
  • cooking
  • easy
  • butter
  • african
  • bedtime
  • supper
  • tea
  • snack
  • candy-and-sweets

Kaimati

Kaimati

"Kaimati" is a delicacy popular in Kenya and also Swahili coast. It is said that "Kaimati" is not a typical Kenyan dish, but found its way to Kenya through Arabs and Indians. This recipe is popular in the Middle East as well and they call it by a different name - Lugmat or Luqaimat. Wouldn't you like to try this delicious recipe and share with your loved ones? Here you go. Kaimati made with Astra ; suitable for a leisurely evening, or a picnic or even a ceremony.

"Kaimati" is a delicacy popular in Kenya and also Swahili coast. It is said that "Kaimati" is not a typical Kenyan dish, but found its way to Kenya through Arabs and Indians. This recipe is popular in the Middle East as well and they call it by a different name - Lugmat or Luqaimat. Wouldn't you like to try this delicious recipe and share with your loved ones? Here you go. Kaimati made with Astra ; suitable for a leisurely evening, or a picnic or even a ceremony.

  • Preparation time
     
    10 minutes
  • Ready In10 minutes
  • Servings
     
    15 portions
  • Easy

Ingredients

For the Syrup
  • 80 g sugar
  • 1/2 tsp cardamom powder
  • 120 ml water
For the Kaimati
  • 140 g all-purpose flour
  • 1 tsp dried instant yeast
  • 2 tbsps sugar
  • 2 tbsps natural yogurt
  • 100 ml water
  • 2 tbsps Astra

Nutritional values (per serving)
 

Nutritional information is calculated using an ingredient database and should be considered an estimate

Instructions

  1. MIX THE FLOUR, YOGHURT, YEAST AND MELTED ASTRA IN A BOWL. ADD A LITTLE WATER AT A TIME AND MIX.
  2. CONTINUE MIXING WITH YOUR HANDS UNTIL THE BATTER IS STICKY.
  3. COVER THE SMOOTH BATTER AND SET IT ASIDE FOR 1 HOUR FOR IT TO RISE.
  4. IN THE MEANTIME, HEAT THE VEGETABLE OIL IN A DEEP PAN OR POT. YOU WILL KNOW THE OIL IS HOT ENOUGH WHEN YOU INSERT A WOODEN SPOON AND BUBBLE FORM AROUND IT.
  5. MAKE THE BATTER IN TO BULBOUS SHAPES AND DROP THEM IN TO THE HOT OIL WITHOUT OVER-CROWDING THE AVAILABLE SPACE. COOK UNTIL GOLDEN BROWN.
  6. TO MAKE THE SYRUP MIX THE SUGAR, CARDAMOM AND WATER. HEAT IT UP AND STIR UNTIL SLIGHTLY THICKENED.
  7. DROP THE KAIMATIS INTO THE COOLED SUGAR SYRUP FOR 2 - 3 MINUTES AND SERVE.

Kaimati