South African Koeksiters and Melkkos

melkkos-imageKoeksister originated from the Netherlands, where they used the word “koeke” to describe a “koeksister”. The two versions of the South African koeksister are – The twisted koeksister made by Afrikaners and the dumpling made by the Cape Malay. The twisted koeksister is placed in oil; it’s then cooked and then dipped into cold sugar syrup. The Cape Malay-styled koeksister is spiced with ingredients like powdered cinnamon, aniseed, cardamom and ginger. You can also sprinkle it with dried coconut if you want to try something different.  The Koeksister are often found at church and school bazaars and even sold on the street by South African street vendors. Breakfasts are ideally suited for some strong coffee and a delicious koeksisters.

South African Melkkos – Also known as Milk Soup

To prepare milk-soup is quite easy. Add flour with the warm milk until lumps are formed. The idea is to thicken the milk with lumps. You can also use pasta for example macaroni or spaghetti. This is known as the lazy house wife’s milksoup.

An important ingredient for milk-soup is lots of cinnamon sugar – it definitely makes a difference.  This kind of food can be categorized as soul food that has an emotional connotations to South African people in that it reminds you of a warm kitchen and your mothers cooking.  It would be to your advantage if you live on a dairy farm and the provision of milk was no question. City people have to make do with supermarkets providing the milk. However there need not be any difference between the milk of the dairy and supermarket in the outcome of your recipe.
To make dough treads which are added to milk soup requires more work but it is definitely worth your while.  On a cold day, a South African family especially the children can partake in the making of the ingredients by sifting, mixing and rolling the dough. The delicious smell of the milk-soup combined with the cinnamon is an invitation to everybody to sit down and finish everything that’s on offer.

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