SYRUP
1. Place all the ingredients into a heavy bottomed saucepan and bring to the boil. Stir until the sugar is completely dissolved.

COOKING TOOLS

2. Then simmer the syrup over moderate heat for 10 minutes, until it forms a syrup. Remove from the heat and allow to cool.

3. Refrigerate overnight.

4. About 15 to 20 minutes before needed place in the deep freeze compartment of the refrigerator, to ensure that the syrup is as cold as possible, without becoming frozen.

BATTER
1. Beat the eggs in a small bowl.

2. Double sift the flour, salt and baking powder together. Rub the tablespoon of butter into the mixture.

3. Add the milk to the beaten eggs and beat well. Cut the milk/egg mixture into the flour mixture using a spatula.

4. Add a little extra milk if the dough is too stiff. Alternatively add a little extra flour if the dough is too wet.

5. Shape the dough into a sausage and divide into 6 equal lengths.

6. Place each length separately on a floured board and roll into a thin oval surface. So that you end up with 6 ovals.

7. Spread the softened butter on each oval and sprinkle well with cornflour.

8. Place the ovals one on top of each other, resulting in one stack, 6 ovals high.

9. Roll out into a thin rectangular shape. Roll up this rectangle, very tightly from one of the short ends.

10. Cut the roll into 1 inch slices using a sharp knife.

11. Wet the ends of each little roll and press each end together to prevent the roll from opening during frying.

12. Heat the oil over moderate heat in a deep saucepan.

13. Remove the syrup from the fridge a divide equally into 2 separate bowls.

14. Deep fry the rolls a few at a time until the become golden brown. Remove from the oil using a slotted spoon and dip them immediately into one of the bowls of ice cold syrup.

15. Drain on a wire rack over a tray.

16. After doing 1/2 of the kastaiings, the syrup, in the bowl being used, will have started to warm. Start using the other bowl of syrup.

17. Let cool before serving (some people like them chilled).

Materials are reprinted with permission from Michael Tracey and Africhef.com.This recipe is an excerpt from the book "African Recipes: Real Food From Africa" by Michael Tracey. Buy the book online or download the e-version at Africhef.com.