Tuesday, 15 April 2014

Koeksisters, South African pastry

My trip to South Africa in February led to a discovery of a whole new cuisine, Afrikaans food, which is a melting pot of Indonesian, Dutch, British, French, Indian, Xhosa, Zulu, Bantu, Chinese and rustic farm food. There is one recipe, a pastry called 'Koeksister', which seems particularly influenced by the Indian dessert, Gulab Jamun, a syrupy pastry. It's so sweet, but so addictive.
The Cape Malays have their own version, pronounced slightly differently...a koe'sister...which veers more towards a classic doughnut, which is then dusted with dessicated coconut. I did ask advice from the blogging communities' own CookSister, Jeanne Horak-Druiff, who is based in the UK but originally comes from South Africa. She is the longest running 'British' food blogger, starting in 2004. She probably had to code her own blogposts back then!
My recipe for the classic Afrikaans Koeksister can be found over at lovefood.com


  1. Oh boy, It looks so good! I have to try them :)


  2. Ahhh I ate sooo many of these when I visited South Africa !! Someone told me these are also called Fat Cakes which doesn't surprise me haaha

  3. Hey,This is how samosa is made in Madagascar with spices in it, unlike how it is made in India (stuffed with potato curry or potato mixed with peas or something) . Things varies according to countries, like the way lebanese people do their shawarma is totally different from Iranian and pakistani shawarma. So take this as Malagasy Samosa...:-)

  4. Wow that's a very interesting recipe and a great work of art! It sure looks good! I am curious what the inside is like: is it soft or is it crunchy like Chin Chin? Well done!


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