Ramadan Sweet · Fried Dumplings
Kaimati
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The syrup is usually perfumed with rosewater or cardamom rather than plain sugar, giving kaimati a distinctly Gulf Arab scent.
Bite-sized balls of yeasted dough are deep-fried until golden and crackling, then dunked in a cardamom- or rosewater-scented sugar syrup. During Ramadan, Stone Town's street stalls near Forodhani Gardens fry them fresh each evening for crowds breaking their fast at sunset.
Why it's made this way: The dumpling's name and syrup-soaking technique arrived in Zanzibar through Omani and Gulf Arab trade and settlement, and kaimati remains one of the signature treats of Ramadan iftar tables across the island.
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