Last week Cape Town Tourism invited me to have lunch at The Purple House in the Bo-Kaap.

Faldela Tolker prepared an authentic Cape Malay lunch for me, La Carmina (CNN TV Host) and Cape Town Tourism.

Faldela Tolker prepared an authentic Cape Malay lunch for me, La Carmina (CNN TV Host) and Cape Town Tourism.

Wale Street - the heart of the Bo-Kaap. The Bo-Kaap is tucked into the fold of Signal Hill.

Wale Street – the heart of the Bo-Kaap. The Bo-Kaap is tucked into the fold of Signal Hill.

We visited the Bo-Kaap museum, a social history museum that documents life in the area. A visit to the museum is a must and I felt I was stepping back in time. You are not allowed to take pics inside the museum.

I buy all my spices from this 70 year old shop.  The first thing you will notice is the strong and fragrant spice smell.

I buy all my spices from this 70 year old shop. The first thing you will notice is the strong and fragrant spice smell.

Mr Ahmed weighing some spices.

Mr Ahmed weighing some spices.

I always add a bit of Atlas' mother-in-law masala to my masala mix.

I always add a bit of Atlas’ mother-in-law masala to my masala mix.

La Carmina (CNN TV Host) in the colourful row of houses in Chiappini Street.

La Carmina in the colourful row of houses in Chiappini Street.

Starters | Chicken and corn samosas +  chilli bites

Starters | Chicken and corn samosas + chilli bites

Tomato bredie with flavoured rice.

Tomato bredie with flavoured rice.

We finished this perfect lunch with traditional koesisters.

We finished this perfect lunch with traditional koesisters.

Make your own cardamom tea by adding five cardamom pods to a pot of tea.

Make your own cardamom tea by adding five cardamom pods to a pot of tea.

Koesisters vs Koeksisters – recipe Lanice Snyman via food24

There are two types: koeksisters and koesisters (without the “k” in the middle).
KOESISTERS Spongier, plumper and spicier than koeksisters (spelt with a “k”) – and never plaited – these traditional Sunday morning Cape-Malay treats were hawked by District Six children, to enthusiastic response from passers-by.

 

lunch at the purple house in the bo-kaap + koe(k)sisters
 
Author:
Ingredients
  • 500g cake flour
  • 100ml sugar
  • 2ml salt
  • 10g (20 ml) instant dried yeast
  • 10ml ground ginger
  • 10ml ground cinnamon
  • 10ml ground aniseed
  • 5ml ground cardamom
  • 125ml vegetable oil
  • 1 egg
  • 200ml milk
  • 200ml water
  • desiccated coconut
  • Syrup
  • 500ml water
  • 250ml sugar
  • 1ml bicarbonate of soda
  • 10ml butter
Instructions
  1. Sift together flour, sugar, salt, yeast and spices into a bowl. Lightly mix together the oil and egg, and mix thoroughly into the dry ingredients.
  2. Mix together milk and water, heat to blood temperature, and mix in to form a soft dough. Place in an oiled bowl, cover and set aside in a warm spot until double in bulk (about 2 hours, depending on the weather).
  3. Roll out with your hands on a lightly oiled surface into a sausage about 5cm thick. Cut into 2cm lengths, form into flattened doughnut shapes and arrange on a tray; leave space for rising. Cover and set aside for about 30 minutes until double in size.
  4. SYRUP Bring the water and sugar to the boil in a large saucepan, stirring until the sugar dissolves. Boil uncovered for about 5 minutes until thickened to a light syrup. Stir in the bicarb and butter.
  5. Deep fry the koesisters in medium-hot oil for about 5 minutes, turning constantly, until golden, crisp and cooked through. Drain briefly on kitchen paper. Add to the syrup and simmer gently for about 30 minutes. Lift onto a serving plate and sprinkle with coconut.

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