Kaimati are sweet, syrup-soaked dumplings of the Kenyan coast, of Arab origin and enjoyed by the Swahili and Bajuni especially at Ramadan and celebrations. Crisp outside and soft within, they trace the Indian Ocean trade routes.
A thin, brittle shell shatters into a soft, faintly tangy crumb, all of it lacquered in syrup that tastes of cardamom and vanilla. Each bite is sticky, sweet and addictive, with a gentle yeasty depth underneath.
Fermenting the batter creates gas bubbles for a light interior, while frying at moderate heat builds a porous crust that grips the syrup as it cools and crystallizes lightly.
Variations
Saffron or rose-scented syrup, a squeeze of lemon in the syrup, or coconut added to the batter.
On the Palate
Where Kaimati sits in the Kenyan flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 30 min active · 90 min waiting
- 16 min
Whisk flour, a little sugar and yeast with coconut milk or water into a thick batter.
- 260 min
Cover and let the batter ferment until bubbly and risen.
- 312 min
Make a syrup by boiling sugar and water with cardamom until slightly thick.
- 45 min
Heat oil for deep frying to a moderate temperature.
- 58 min
Drop small spoonfuls or piped beads of batter into the oil.
- 610 min
Fry, turning, until the balls are golden and crisp all over.
- 74 min
Drain briefly, then toss the hot balls in the warm syrup to coat.
- 83 min
Let the syrup set slightly and serve.
