Puddings
Kaikanas
Καϊκανάς
Cyprus
Kaikanas is a Cypriot semolina pudding cooked with milk, sugar and cinnamon until thick and spoonable.
Original eatfuls sticker artwork
What it is
A closer look at Kaikanas.
Kaikanas is a Cypriot semolina pudding cooked with milk, sugar and cinnamon until thick and spoonable.
What to look for
Know it when you find it.
It should hold a soft spoon mark and smell of cinnamon, served warm or chilled rather than flaky like pastry.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kaikanas.
Cyprus
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Kerala, India
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Sweden
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Cotonou, Benin
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Greece
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Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
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Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
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Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.