Battle of the dough: What’s the difference between kaimati and mitai?
According to Mama Asha, kaimati, the fluffier contender, is made from a simple yeast dough, deep-fried into round balls, and soaked in syrup afterwards, just like the Nigerian Puff Puff.
A question that many people ask is, 'What is the difference between kaimati and mitai?'
The two popular street snacks are both golden, syrup-drenched treats beloved across East Africa, and Kenya especially, but the culinary community is drawing a clear line in the flour.
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From the narrow alleys of Old Town to the modern kitchens of Nairobi and the streets of Eastleigh, fans of the two desserts are putting their dough where their mouth is.
“We’ve eaten kaimati at weddings, during Ramadan, at family gatherings, it’s part of our identity,” says Mama Asha, a longtime street vendor along Waudo Street in Eastleigh.
“But mitai? That’s different. People confuse them, but they are not the same.”
So, what is the difference?
Though both start with a yeasty dough base and end in sugary syrup, the key differences lie in preparation, texture, and cultural use.
According to Mama Asha, kaimati, the fluffier contender, is made from a simple yeast dough, deep-fried into round balls, and soaked in syrup afterwards, just like the Nigerian Puff Puff.
“It has a light, bready interior with a thin, slightly crisp shell. It's traditionally eaten fresh, warm, and best enjoyed with spiced tea. This is very common here in Eastleigh,” she says.
Mitai, on the other hand, she says, is more structured and deliberate.
“It’s made using a thicker, sometimes baking-powder-based dough that’s kneaded more firmly, rolled or twisted into specific shapes, then fried and immediately dipped in syrup while hot, often resulting in a harder, glossy crust that crunches before giving way to a dense, chewy centre.”
“Mitai is about the bite,” explains Chef Shaib of the Trade Mark Hotel. “It’s candy-like, while kaimati melts in your mouth. They're siblings, not twins.”
Cultural significance
Kaimati is a staple during Ramadan and special Swahili feasts, while mitai often appears during weddings, dowry ceremonies, and Indian Ocean coastal fusions with Indian mithai (sweets).
Some argue mitai has Gujarati or Punjabi roots, brought and adapted by communities living along the Kenyan coast for generations.
In fact, mitai are a staple in most Swahili weddings.
Online wars and fried peace?
On social media, the debate rages on, as food bloggers are posting side-by-side comparisons, while TikTok chefs are issuing taste-test challenges.
Still, amid the frying pans and syrup pots, most agree on one thing: both treats deserve a spot on the plate.
“Kaimati or mitai, we all win,” says Mama Asha with a smile, handing a customer a warm bag of kaimati. “But it is good to know the difference. Just don’t mix them up!”
In the end, whether you are team fluffy or team firm, the message is clear: Swahili sweets are not just food. They are memory, meaning, and the magic of identity, fried, sugared, and shared.
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