East African coconut and peanut brittle (Kashata)

1. Grease a baking tray or chopping board with a little oil or line it with baking paper.

2. Toast the peanuts in a dry frying pan for 4-5 minutes, then chop coarsely; toast the desiccated coconut for 2-3 minutes until pale golden.

3. In a heavy-based frying pan melt the sugar with the water over medium heat, without stirring, only swirling the pan, into a light amber caramel.

4. Quickly stir in the peanuts, coconut, ground cardamom and salt and turn with a wooden spoon until every piece is coated in caramel.

5. Immediately tip onto the tray, spread 1 cm thick with an oiled spatula and, while still warm but holding its shape, cut into 12 diamonds or squares with a sharp knife.

6. Cool completely, then break apart along the cuts; store in an airtight box.

Tip: Kashata is a favourite street sweet of the coasts of Tanzania and Kenya and one of the simplest snacks of Swahili cooking. Work quickly with the caramel because it sets fast; be careful, it is very hot. Instead of cardamom you can flavour it with a pinch of cinnamon or ginger.