Golden, Syrupy, and irresistible: Mastering kaimati, the Swahili sweet dumpling

In kitchens across Mombasa and Eastleigh, the sweet aroma of sizzling dough and caramelised sugar syrup is a familiar sign that a beloved snack is being prepared.

Kaimati, also known as sweet dumplings or syrup-coated dough balls, is a traditional Swahili delicacy, continues to capture the hearts and taste buds of many.

Made from simple ingredients and served during special occasions like Ramadan or as an everyday treat, kaimati are deep-fried dough balls soaked in sticky, fragrant syrup.

Today, we are bringing this coastal classic into your home with an easy, step-by-step recipe that ensures golden, crispy-on-the-outside and soft-on-the-inside kaimati every time.

What you need:

Ingredients

For the dough:

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon instant yeast

A pinch of salt

1½ cups lukewarm water (adjust for a thick batter-like consistency)

For the syrup:

1 cup sugar

½ cup water

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• Kaimati
• sweet dumplings
• syrup-coated dough balls
• Swahili delicacy
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• Syrupy

1 teaspoon cardamom powder or a few cardamom pods

1 teaspoon lemon juice

Optional: rose water or a splash of vanilla essence

Steps to follow

Step 1: Make the dough

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Then gradually add lukewarm water while stirring to make a thick, smooth batter.

Step 2:

Cover the bowl with a clean towel and let it rest for about 1 hour, or until it doubles in size.

Step 3: Prepare the syrup

In a saucepan, combine sugar and water, then bring to a boil. Lower the heat and simmer. Add cardamom, lemon juice, and any optional flavouring, allow the syrup to thicken slightly, then remove it from the heat.

Step 4:

To fry the kaimati, heat oil in a deep-frying pan. Once hot, drop small spoonfuls or squeeze dollops of the batter into the oil using your hands. Ensure you fry on medium heat until the kaimati are golden brown and cooked through, about 5–7 minutes.

Step 5:

Immediately after frying, toss the hot kaimati into the syrup, stirring to coat each ball thoroughly and let them soak for a few minutes before setting them aside. Remember to work fast, so that the sugar syrup does not harden before you are done.

Serve and enjoy your kaimati at room temperature and pair with sugarless black tea or spiced chai(tea).

Enjoy, and do not forget to share.