Ramadan Street Sweet · Fried Dough Balls
Kaimati
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Kaimati sellers appear on nearly every Old Town corner during Ramadan, when the syrup-soaked dumplings become the customary way to break the day's fast.
Small balls of yeasted dough, sometimes scented with cardamom, are deep-fried until golden and then dunked in a rosewater or cardamom-spiked sugar syrup. Vendors sell them warm from woks set up on the street, piled high in metal trays.
Why it's made this way: The dish traces to Yemeni and Omani communities who settled on the Swahili coast, and it remains most closely associated with Ramadan evenings in Mombasa's Old Town.
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