A koeksister or koesister comes from the Dutch word koekje, the diminutive of koek meaning “cake”. It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil, then dipping the fried dough into cold sugar syrup. They are best eaten cold, koeksisters are very sticky and sweet and taste like honey.
Koeksisters are of the Cape Malay origin. The Afrikaner version is much more syrupy and crisp while the Cape Malay version’s texture is more like that of a cake, spicier, and usually covered in dried coconut. There is also a difference in spelling, the latter generally referred to as koesister. (souced from Wikipedia)
I make miniature versions of a recipe that can be found here.
“Mom, please make me some koeksisters.”
I was busy proofreading and said no. My deadline was very flexible, so it would have been no great shakes to stop a while and fufil my child’s request.
She went to bed sad. I poured a glass of wine and went and curled up on the couch to watch TV. Five minutes into the programme there was a commercial break and this advert screened:
I switched the TV off and went into my kitchen. There would be koeksisters in her lunchbox for school in the morning. How I regretted that wasted moment; we could have made them together …we could have shared that sacred passing on of a secret family recipe and the divine sisterhood of a love of cooking.
“Time! the corrector when our judgments err.” Lord Byron