Ingredients
-
2 Cups Water2 cups (447 g) water
-
.5 tsp Vanilla½ tsp. (3 g) vanilla essence, clear
-
1 g Flour½ tsp. (1 g) cardamoms powder
-
12 g Yeast1¼ tbsp. (12 g) yeast, dry
-
1000 g Cooking oil5 1/8 cups (1000 g) cooking oil
-
4 tbsp sugar Sugar4 tbsp. (56 g) sugar
-
Sugar Syrup
-
1 cup white sugar White Sugar(187 g)
-
.5 tsp vanilla essence Vanilla½ tsp. (4 g) vanilla essence, clear
-
.5 cup water Water½ cup (116g) water
Directions
Kaimatis get their unique flavour from the style with which yeast is applied on wheat flour. This traditional breakfast dish or day snack is common among the Swahili and Bajuni communities and was inherited from Arab culture. It serves the whole family.
Steps
|
1
Done
|
Put yeast in a small container. |
|
2
Done
|
Add 50ml of warmed water. |
|
3
Done
|
Add 4 tbsp. of sugar and allow to stand for 3 minutes. |
|
4
Done
|
Meanwhile, warm the rest of the water in a cooking pot. |
|
5
Done
|
Add ¼ cup (50 g) of oil into the mixture and rub in until finely absorbed. |
|
6
Done
|
Add the yeast preparation to the flour mixture, adding the lukewarm water gradually while mixing to a semi-solid consistency. |
|
7
Done
|
Cover with a dry towel/ cloth and allow to stand for 4 minutes until the dough rises. |
|
8
Done
|
In a pan put the rest of the oil and heat for 7 minutes or until the oil bubbles when a pinch of dough is dropped in the oil. |
|
9
Done
|
Shape the dough into round balls and put into the hot oil, keep turning to cook evenly. |
|
10
Done
|
Deep fry for 3-4 minutes. |
|
11
Done
|
Remove from oil. |
|
12
Done
|
Preparation of sugar syrup;Mix the sugar, water and vanilla essence in a cooking pan. |
|
13
Done
|
Put on the heat for 5 minutes. |
|
14
Done
|
Stir to prevent sugar from sticking on the sides of the pan; the mixture should be sticky. |
|
15
Done
|
Add the fried dumplings to the sugar syrup and stir to coat them in the syrup while still on the heat. |
|
16
Done
|
Swirl until the syrup covers all the dumplings. |
