The final dish - Tanzanian Coconut Peanut Brittle

Kashata: Tanzanian (Swahili) Peanut Brittle




Yield 6 people



Stage 1 - Prepare Heated Ingredients

  1. Before beginning on the stove, mix your grated coconut with your coconut milk. Use your hands if need be to make sure that all the grated coconut becomes nice and moistened. Once mixed, set aside for the time being
  2. Take a small pan over medium heat. Once heated, add your peanuts without any oil and lightly roast for 3-4 minutes. You'll want to occasionally toss and mix the peanuts around, but otherwise you're waiting for them to develop a light brown color. Be careful not to over-roast and potentially burn them!
  3. Once the peanuts have roasted, remove the peanuts from the pan and set aside for the time being
  4. Next, reduce the heat of your stove to a low heat or even a simmer. Add your coconut sugar in and begin to push around with either a ladle or spatula
  5. As the sugar begins to melt and caramelize, add your splashes of water and continue to mix through. The entire mixture will start to bubble and the caramel begins to form

Stage 2 - Compiling the Kashata

  1. As the caramelized coconut sugar forms, add your peanuts back into the mix and stir. The peanuts should begin to coat with a little of the coconut sugar
  2. Next, add your moistened coconut and coconut milk. Mix through evenly between the peanuts and the caramelized sugar
  3. Finally, add your cardamom, cinnamon and salt and mix in. After about 1 minute of further mixing, take your peanut brittle off the heat

Stage 3 - Set and Cool Kashata

  1. Take a small bowl or baking dish lined with parchment paper and, while the peanut brittle is still hot, pour everything in and form into your desired shape.
  2. Place the peanut brittle into the fridge (or freezer) and let cool. After about 15 minutes, the Kashata should harden but still retain a slightly soft texture as well. Enjoy!

Courses Dessert

Cuisine Swahili

Recipe by Arousing Appetites: Home to the Serious Cook at