Kokwa Za Tende (kokotende) recipe

Kokwa Za Tende"/ "Kokotende" are treats that can be found in Zanzibar and the Kenyan Coast. When translated, "Kokwa Za Tende" means "the seeds of a date". It is a cross between a cookie and a doughnut and is very delicious! It can be eaten as a snack, with tea or coffee or any soft drink. When stored in an air-tight container, they can keep for up to one week.

INGREDIENTS

2 cups flour
4 tbsp. fine semolina (Suji/ Farina)
½ tsp. cardamom powder
1 tsp. baking powder
2 tbsp. melted butter (unsalted)
3/4 cup-1 cup coconut milk
pinch of salt (I used Kosher salt)

INSTRUCTIONS

Mix together the dry ingredients in a mixing bowl. Then add the melted butter and coconut milk. Knead all the ingredients to a dough that does not stick to your hands, but is still pliable. Break up the dough into walnut-sized balls. Flatten the balls between the palm of your hands, forming a disk. Press the disc on an afro comb/ pique (as shown in the video) and slowly begin to roll the disc away from you. The dough will take on the shape of rotini pasta owing to the ridges on the comb. If you cannot find this kind of comb, make smaller balls out of the dough and use the back of a fork to do the job. In the meantime, on medium-high heat, heat up some odor-free oil e.g canola or vegetable oil for frying the kokotendes. The oil will be ready to fry the kokotendes once the tip of a wooden spoon is inserted in the oil and the edges of the spoon begin to sizzle. Be careful not to overheat your oil as this will result in kokotendes that appear cooked on the outside, but the inside will be doughy/mushy : (. Reduce the temperature to medium and fry until the kokotendes are golden and crispy. Use a skimmer to remove the cooked kokotendes from the oil into a prepared plate that is covered with kitchen towels to absorb any excess cooking oil. Drain and set aside to let them cool. Make the sugar coating (sheera). The recipe for the coating follows:

INGREDIENTS FOR SHEERA:

½ cup water
1-1 1/2 cups sugar (depending on how sweet you like your food).
3 drops of vanilla extract / rose water/ orange-blossom water(I prefer a mix of vanilla extract and rose water)
pinch of cardamom powder (1/4 tspn)

INSTRUCTIONS:

Put all the ingredients in a heavy bottom pan and bring to a simmer on medium heat. DO NOT stir this mixture as it will crystalize! Gently lift the pan off the stove and twirl the mixture around frequently until it has a thick and sticky consistency.

Place the cooled kokotendes in a container that has a lid. Slowly drizzle the sheera (syrup) over the kokotendes, cover the container with a lid and shake until all the kokotendes are coated with the syrup. Allow the sugar syrup to dry on the kokotendes (doing this will give them a white coating and more crunch). They are now ready to eat. Enjoy!
FOR SPICES AND COOKING EQUIPMENT SEEN IN THIS VIDEO, VISIT:
http://astore.amazon.com/stesmez-20