Kaimatis dumplings

Kaimatis dumplings recipe

These super-sweet dumplings from Kenya are perfect with a cup of coffee. The recipe comes courtesy of Safari and Spices cookbook by Nico Verster.

Serves: Makes 24


1 cup white sugar
1/2 cup water
1/2 teaspoon powdered cardamom
4 threads of saffron
1 cup plain flour
1/2 cup yoghurt
1 tablespoon unsalted butter
1 teaspoon instant yeast
1 litre vegetable oil


For the syrup
Place all the ingredients in a medium pot over high heat and boil for about 10–12 minutes or until syrupy. Allow it to cool completely and set aside.

For the dough
Sieve the flour into a large mixing bowl, make a well in the middle, then add the yoghurt, water, butter and instant yeast. Mix everything thoroughly to form a smooth sticky dough. Cover the mixture with a tea towel and let it rise for about 30 minutes.

Knock back the dough, then with oiled fingers, pinch off pieces about the size of an egg. Place the dough balls on greased baking sheets. Cover with cling wrap and set aside to rise in a warm place for about 15 minutes.

Heat the vegetable oil in a large pot to about 180°C. Working in small batches, fry in hot oil until they are golden brown.

Next, dunk the crunchy warm kaimatis into the cooled sugar syrup. Drain the excess syrup off and serve immediately.

Extracted with kind permission from Safari & Spices by Nico Verster, published by Jacana Media. Image credits to Joe Dreyer. Available at good book stores for R320.

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