Kashata is a flavorful peanut brittle that is found all over Tanzania as well as other East African countries. It is a sweet snack or dessert. It can come in all sorts of shapes and sizes and flavored with other spices. I love it with just an hint of cardamon and think you will too.
Do you love peanut brittle? I do, and this Kashata is really a wonderful and easy treat to make at home. Just fair warning, you really have to watch it while the sugar is dissolving and caramelizing or it can go south in a hurry.
I enjoyed Kashata often while in Tanzania on safari and it reminds me of my amazing trip every time I make it.
Did you know that Freddie Mercury of Queen was actually born in Stonetown in Zanzibar?
If you would like to learn more be sure to check out "Our Journey to Tanzania".
You can also find more authentic recipes like Chips za Taro (taro chips) Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk.
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Kashata (Peanut brittle with cardamon and coocut)
- 1 3/4 cups sugar
- 1/2 cup coconut milk
- 1/2 tsp cardamon, ground
- 1/2 tsp salt
- 2 cups roasted peanuts lightly chopped
- 1/2 cup coconut flakes
- Get your peanuts and coconut flakes ready and near the stove before you start
- You will need an 8 x 8 inch square pan spray it with cooking oil or grease it.
- In a good thick sauce pan add in the sugar, coconut milk, cardamon and salt.
- Turn on to medium heat, stirring until the sugar dissolves and becomes liquid. Stop stirring and you can swirl the pan if need be to keep the sugar from burning. Just when the sugar starts to caramelize quickly add in the peanuts and coconut flakes and stir.
- Remove immediately and spread the thick mixture into your pan.
- When it is cool cut or break it into pieces.