Koeksisters

I cannot believe 2 years have passed since my time in Cape Town. Crazy. Such great memories, lots of wine tasting, not so much hospital-work, lots of eating, beaching, exploring and more wine tasting. Best. Elective. Ever. My liver must not have been happy. To reminisce, a friend and I got together one evening this past week. We drank wine from the Peter Falke vineyard (in Stellenbosch), which she still had in her cellar from our trip, and made Koeksisters (finally, this had been our plan for the past two years but somehow…..2 years later there we were). Koeksisters are the unhealthiest but most rewarding small spiced balls of fried dough. The first time we ever tasted them was in the Bo-Kaap┬áneighbourhood of Cape Town, from a small corner shop that sells fresh ones only once or twice a week, usually on a Sunday. They were delish.

BoKaap

A house in Bo Kaap

But just to clarify – there are two types of Koeksisters, the most common ones are shiny braided looking things drenched in syrup or honey, the ones we had in Bo-Kaap which are harder to find, (and tastier in my opinion) are of malay origin. An essential ingredient is ground cardamom, which I knew would be a challenge to find in Switzerland, so a while ago, with this plan on the back of my mind, I seized the opportunity at a local indian shop in Shepherd’s Bush :-). No excuses now – Koeksisters had to be made!! The recipe we used is from a b&b owner we met along the way, so no guarantee for its accuracy – I feel it is more a cross between the shiny braided version and the malay version. In any case, whatever it is we ended up with was tasty ­čÖé

Koeksisters

Koeksisters1

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