Cajetas de Coco for La Purísima Concepción de María
Making cajetas,de coco, a traditional Nicaraguan sweet made of coconut, ginger, tamarind, flour and, of course, sugar, begins with grating the coconut.
The next step is to build a fire to do the cooking.
Find your biggest pot, put on the fire to heat up, and add your coconut, sugar, and ginger, one pound of ground sugar per coconut grated.
Stir.
Add tamarind. Cook, stirring until darkens and add flour/water mixture.
Take off fire and stir like crazy.
Scoop out mixture onto a floured table.
Pat thin with an oiled towel and let cool (while keeping eager kids at bay).
When cool, cut into squares. Feign ignorance to the itinerant fingers of a curly-haired two-year-old.
