Matobosho are a Coastal Kenyan delicacy and can be described as tiny dumplings cooked in a sweet creamy coconut sauce. It is best enjoyed cold and many people from Mombasa enjoy this dish during the Holy month of Ramadhan.
First, prepare the dough. Bring the water to a boil with a pinch of salt, then add the flour all at once and stir it in swiftly then turn the heat off but leave the pan on the hot stove so that the remnant heat from the stove keeps the mixture warm as you mix. Keep mixing as much as you can, it will be a very heavy dough and difficult to mix but stick with it and put in some arm muscle.
Turn the dough out while still warm and knead it well. You can oil your hands during this process to avoid the dough sticking to your hands. Then, divide the dough into 4 pieces. You can follow the step by step procedure from this point on THIS link.
Roll each of the 4 pieces of dough into long thin ropes. Cut small pieces out of each rope. Then dip your finger in some oil and press each tiny piece of dough to form an indentation. Keep doing until all are done. Now set aside while you prepare the sauce.
Put the coconut milk in a pan and add the sugar. Bring to a gentle simmer while stirring continuously until the sugar is dissolved. Now add the prepared dough pieces all at once into the sweetened coconut sauce. Simmer on low heat until the dough is cooked through, about 10 minutes. The sauce will be reduced but should not be completely dry. Add the heavy coconut milk plus the cardamom powder and stir it in. Simmer gently while stirring for about 5 more minutes. Turn off the heat and transfer the matobosho into a bowl. Allow to cool to room temeperature, then cover and refrigerate until chilled. Serve cold.