Coconuts have a rich and well-established history in the coastal region of Kenya. They are a key part of coastal cuisine and have produced several sweet treats and desserts that simply make the mouth water. But there is more to how the coconut attained the prevalence that it has in Kenya now.
Coconut trees have been around for thousands of years. They first landed on Kenyan shores around 1000 AD with the arrival of Arab and Persian merchants. On the coast of Kenya, these trees found everything they needed to thrive – an abundance of blissful sunshine, pleasantly warm weather and perfectly average rainfall. Just one coconut tree, known in the Swahili language as mnazi, could bear fruits in the hundreds within a 30–40-year lifespan.
Even with ideal conditions for growth, coconut production dwindled after years of tumult between the sixteenth and eighteenth century. Portuguese rule stifled the growth of this seed. It wasn’t until Swahili and Omani efforts overthrew this regime that coconuts began to prosper once more. From there, Kenya’s coast solidified itself as a primary hub for coconut trade in the East African region.
Coastal Creativity and Coconuts
There is no shortage of ways that the Swahili people used coconuts in their sweet treats. One such confection is vimumunya vya sukari – a decadent dessert made of pumpkin and steeped in coconut milk, sugar and cardamoms. When these ingredients marry in a pot, out comes a famous sweet dish enjoyed by families across the coast of Kenya.
Coconuts have also been turned into the splendid dessert kashata za nazi. For this, a gloopy syrup is made by boiling sugar, water and cardamom. Red food colouring is added at this stage to give the dessert its unmistakable red colour. The star of the dish – grated coconut – is then added and the mixture cooled in preparation for cutting into a desired shape.
Cardamon, sugar and coconut milk make up a classic combination that is the basis of an assortment of sweet treats. With the addition of rice water, all-purpose flour and yeast, a batter is made for scrumptious pancakes called vibibi. With a drizzle of honey or syrup, they are ready to be served.
When an egg is added to the same mixture used to make vibibi, it is reinvented as the foundation for vitumbua. These fried goodies are perfect alongside a warm cup of tea or coffee.
The Swahili people have more than shown their ingenuity when it comes to desserts and the uses of coconut.
Have you ever indulged in any of these coconut desserts? Care to share your coconut recipe with us?
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