EAST AFRICAN KALKALS: SHUSHUMOW/GULGUL/KOKO TENDE/VISHETI SHEPU YA KOMBE
These sweet deep fried snacks which are cooked all along the East African coast from Somalia to the shores of Madagascar. They therefore come in all different names (Somali- Shushumow, Kenya-visheti vya shanuo, Zanzibar-kokwa za tende/koko tende, Tanzania-visheti shepu ya kombe (la chaza), Goans in Madagascar- kidiyo/kidyo etc).
Whatever the name, these tasty snacks that have groove marks on the surface and usually coated with sugar. Usually served with spiced coffee or tea. The traditional version was really hard to eat (known as jaw breaker!) but the addition of milk and butter has softened the matters up and this snack can now be enjoyed by the young and old, with or without teeth! The Swahilis in Kenya/Tanzania call it 'koko tende' (literally meaning the seed of a date because the original versions were hard!).
As with any recipe, there will be regional variations. This is our basic version. Add or omit ingredients due to personal preference. Adjust liquid content accordingly.
FOR THE SYRUP
1 cup water
¾ cup sugar
¼ tsp cardamom pods or powder
MORE INFORMATION & TIPS
1) Store the kalkals an airtight container and they will keep for upto a month.
2) Addition of butter and milk makes these snacks softer. If you want the traditional hard desert version ( known as 'jaw breakers'!) Use water for mixing and omit the butter/margarine, egg and custard powder.