Kashata

Preparation

1. 1

   Lightly dry-toast the peanuts in a pan for 3-4 minutes, stirring, then roughly crush them.

2. 2

   In a saucepan, melt the sugar over medium heat without stirring, just tilting the pan, until you get an amber caramel.

3. 3

   Off the heat, add the grated coconut and crushed peanuts, mix quickly to coat everything.

4. 4

   Immediately pour the mixture onto an oiled tray or baking paper and spread it 1 cm thick before it hardens.

5. 5

   Let it cool completely then cut into small squares or diamonds.

6. 6

   Store in an airtight box, it is the sweet treat found at coastal markets in Kenya.