|Place of origin||South Africa|
|Main ingredients||Dough, sugar syrup|
|Cookbook: Koeksister Media: Koeksister|
A koeksister (or koe'sister) is a South African syrup infused doughnut. The name derives from the Dutch word koekje, which translates to "cookie". There are two popular versions: an Afrikaner version which is a twisted or braided shape (like a plait) called koeksister, and a Cape Malay ball shaped version which is a spicy treat finished off with a sprinkling of coconut called koesister. The Afrikaner version is much more syrupy and crisp, while the Cape Malay version is an oval, fried dumpling with a texture more akin to a cake.
Koesisters are prepared from balls of dough including yeast and flavoured with cinnamon, aniseed, ginger, cardamom and dried tangerine skin powder, deep-frying in oil, allowing to cool, then cooking for a minute in boiling syrup and rolling in desiccated coconut.
Both versions, the Afrikaner koeksister and the Cape Malay koesister, have sparked a home industry environment in South Africa. It is not uncommon to see the plaited koeksister sold at intersections. Cape Malay households sell the koesister by the half-dozen or dozen on Sunday mornings as a Sunday morning breakfast treat, enjoyed with a mug of coffee.
- Bradford, Jean (1978). A Dictionary of South African English. Oxford.
- Laurens van der Post (1970) African Cooking, Time-Life Books, New York
- Green, Lawrence (1949). "Chapter 4 - Country Hospitality". In the Land Of Afternoon. Howard Timmins.
- Wybenga, Wim (2008-05-01). "Koeksister het sy eie monument op Orania". Volksblad. Retrieved 8 November 2012.
- Duckitt, Hildagonda J (1891). "KOESISTERS". Hilda's "where is it?" of recipes. London: Chapman and Hall.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|
|This South Africa-related article is a stub. You can help Wikipedia by expanding it.|