Entree: Kenya – Coastal Swahili Kenya – Kaimati (Deep-fried sweet dough balls soaked in fragrant cardamom sugar syrup)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (3 g) active dry yeast
- 2 tbsp (25 g) granulated sugar (for the batter)
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- 2 tbsp (30 ml) vegetable oil (for the batter)
- Vegetable oil for deep frying, about 4 cups (960 ml)
- 1 1/2 cups (300 g) granulated sugar (for the syrup)
- 1 cup (240 ml) water (for the syrup)
- 4 green cardamom pods, crushed
- 1 tbsp (15 ml) lemon juice

Instructions

1. In a large mixing bowl, whisk together the flour, yeast, 2 tbsp (25 g) sugar, and salt. Stir in the warm water and 2 tbsp (30 ml) vegetable oil until a smooth, slightly sticky batter forms. Cover the bowl with a clean cloth and let the batter rest in a warm place for 45–60 minutes until it has risen slightly and is aerated.
2. While the batter rests, prepare the sugar syrup: combine 1 1/2 cups (300 g) sugar, 1 cup (240 ml) water, and the crushed cardamom pods in a saucepan. Bring to a boil, then reduce heat and simmer for 6–8 minutes until slightly thickened. Stir in the lemon juice, remove from heat, and keep warm.
3. Heat the frying oil in a deep pot to 350°F (175°C). Use a small spoon or two spoons to scoop small portions of batter (about 1 tbsp / 15 ml each) and carefully drop them into the hot oil in batches. Fry, turning occasionally, until the kaimati are evenly golden brown and puffed, about 3–4 minutes per batch. Drain on paper towels.
4. Working quickly while both the fried balls and syrup are warm, drop the fried kaimati into the syrup and let them soak for 1–2 minutes so they absorb the syrup, then transfer to a serving plate. Serve warm or at room temperature.