Kac Kac (pronounced ka’ka’) is a deep-fried bread, similar to a New Orleans beignet. It is prepared in every Somali household during the fasting month of Ramadan, Eid festivals and wedding ceremonies. These festivals were never the same without kac kac. It is also great served hot for breakfast.
Every Somali who went to a boarding school in East Africa will agree with me that kac kac was a delicacy that all boarding school students had to take to school. It certainly made us popular with our fellow students!
Kac Kac is easy to carry and remains fresh for a long time in an airtight container. Its ability to stay fresh made kac kac a practical food for Somali nomads (reer guraa) and travellers to take on their long road trips, which would sometimes take months.
Kac kac is also a wonderful snack for children’s school lunch, or as an afternoon snack when they come home.
Serve with a nice spiced Somali shaah (spiced tea).
Kac Kac (Somali Beignet)
6 cups of plain flour
2 teaspoons baking powder
1 cup sugar
1 cup hot melted subag (clarified ghee) or butter or vegetable oil
2 cups warm milk
1 teaspoon cardamom powder
Pinch of salt
2 eggs (optional)
Oil for deep frying
1. Sift the flour and baking powder in a mixing bowl.
2. Add sugar and cardamom powder.
3. Pour hot melted subag (clarified ghee or butter) onto the flour mixture. Mix well until you get a breadcrumb consistency.
4. Add the warm milk and start kneading until the dough is smooth and stops sticking to your fingers. If the mixture is too sticky, add a little flour at a time.
5. Roll out the dough into a circular shape to a thickness of about half an inch. Cut into diamond shapes.
6. Heat the oil on medium heat.
7. Deep fry the kac kac until brown on both sides. Remove from deep fryer when done with a sieve spoon.