Ramadan

‘Fortitude is as a sweet cloud, wisdom rains from it, because it was in such a month of fortitude that the Quran arrived.’

RUMI

It’s hard to identify which treat truly represents Ramadan in Cape Town because there are so many that adorn our tables every year. These range from Cape Malay Daltjies (p. 86) to a selection of Samoosas (pp. 80–83) and cream-topped treats. During my childhood days in Bo-Kaap, I remember the first day of Ramadan being filled with the sweet smell of Pumpkin Fritters (p. 94), warm and crispy around the edges and generously sprinkled with cinnamon sugar.

Fritter ingredients were affordable and the batter would yield a large number of fritters, enough to serve the family and share with the neighbours.

Some of the recipes in this section indicate large quantities, but bear in mind that whatever is made during Ramadan is usually shared freely with friends, family and neighbours. Some of these Ramadan treats are also ideal for freezing, which is why many Cape Malay cooks stock up, store and simply take out what is needed, when it’s needed.

It is almost customary during Ramadan to serve a variety of delicacies and dishes, as it is the only way to satisfy those little cravings we develop while fasting. It also creates the perfect setting at the boekah* table when we give thanks and break our fast with our loved ones.

Samoosas

Samoosas were introduced to the world by the Middle East during the tenth century and were known as a sambosa. They were later introduced to India and Pakistan by Middle Eastern traders and cooks, and it is here where variations of the samoosa were created by using different fillings and shapes. The triangular-shaped samoosa, which all Cape Malays are familiar with, has a savoury, often spicy filling encased in phyllo-like pastry sheets, known as samoosa ‘leaves’ or pur. Don’t fret if you’ve never made a samoosa before because the only challenging part is folding and shaping the samoosa. The rest, as they say, is really child’s play!

What you will need

You can attempt to make your own pur – I’ve watched my mom-in-law do this diligently for every Ramadan, for parties and catering functions – but unless you have the time and the patience, you may want to consider picking up ready-made pur from your local grocer. If you’re unsure about which are the more sought-after brands, ask around. I usually purchase the commercially packaged ones that contain approximately 100 pastry sheets. This is ideal for making a few different varieties. The pastry also freezes really well and can be stored for up to six months.

For the binding paste

• 1⁄2 C (125 ml) cake flour
• 1⁄2 C (125 ml) water

For frying the samoosas

• 3 C (750 ml) vegetable, sunflower or canola oil

Preparing the binding paste

1. 1.Place the flour and water in a bowl and mix with a fork to form a paste that is not too runny.
2. 2.Use this paste to seal the samoosas once folded.

Folding the samoosas

The sequence of photographs opposite assisted me greatly in learning how to master the folding and shaping of samoosas.

Frying the samoosas

1. 1.Heat the oil on high for 5 minutes and adjust the temperature to medium and warm the oil for a further 15 minutes. An even temperature (medium setting) is ideal to achieve that golden colour and crispy texture.
2. 2.Drop in the samoosas, one at a time. The oil should have a gentle but consistent bubble while the samoosas are frying. Also don’t add too many samoosas to the pot or pan and allow spaces in between the pieces. Overcrowding brings the temperature of the oil down and will cause the samoosas to absorb more oil and making them soggy once cooled.
3. 3.I recommend about 10 minutes for frying samoosas (allow 12–15 minutes more for spring rolls as these need to be much crispier).
4. 4.It’s also important to note that once removed from the hot oil and set aside to cool, the samoosas will deepen in colour as the remaining moisture from the oil stabilises and settles.
5. 5.Paper towel, paper towel, paper towel! I cannot emphasise this enough. Ensure that you line the plate or platter with at least two or three layers of paper towel. Place the fried samoosas on the paper towel for at least 5 minutes in order for any excess oil to be absorbed.

Samoosa Filling variations

Mince (Kheema)

• 1 Tbsp (15 ml) vegetable, canola or sunflower oil
• 1 kg steak mince
• 5 medium onions, very finely chopped and set aside in a colander to drain off any excess liquid
• 2 cloves garlic, crushed or 1 tsp (5 ml) garlic paste
• 1 tsp (5 ml) peeled and grated ginger or ginger paste
• 2 green chillies, finely chopped
• 2 bunches fresh coriander, finely chopped
• 2 tsp (10 ml) salt
• 1⁄4 tsp (1.25 ml) turmeric
• 1⁄2 tsp (2.5 ml) roasted masala or samoosa masala
• 1 tsp (5 ml) ground coriander
• 1⁄4 tsp (1.25 ml) chilli powder
• 1 Tbsp (15 ml) ground cumin

1. 1.Heat the oil in a large pot over high heat, add the mince and cook for at least 20 minutes.
2. 2.Frequently stir and break down the mince with a wooden spoon; this allows any excess water to be released.
3. 3.Reduce the heat to a medium setting and simmer for a further 10–15 minutes until the mince is completely dry.
4. 4.Remove the cooked mince from the pot immediately, place in a bowl and set aside until completely cooled to room temperature. Break down the mince further with your fingers, to form a crumbly consistency and leaving no big lumps behind.
5. 5.Add the chopped onions, garlic, ginger, chillies and fresh coriander to the mince and mix thoroughly.
6. 6.Add all the dry ingredients and mix to ensure that all the ingredients come together cohesively.
7. 7.The samoosa filling mixture should be dry, cool and very crumbly and is now ready to be used.

Chicken

• 1 Tbsp (15 ml) vegetable, sunflower or canola oil
• 1 kg chicken mince or chicken breast fillets, finely chopped
• 3 bunches spring onions, rinsed, cleaned and roughly sliced
• 1 large onion, finely chopped
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) ground coriander
• 1⁄2 tsp (2.5 ml) dried chilli flakes
• 1⁄2 tsp (2.5 ml) paprika
• 1⁄4 tsp (1.25 ml) turmeric
• 2 bunches fresh coriander, finely chopped
• 1 tsp (5 ml) salt

1. 1.Heat the oil in a large pot over high heat, add the chicken mince and cook for at least 20 minutes. Frequently stir and break down the chicken mince with a wooden spoon.
2. 2.Reduce the heat to a medium setting and simmer for a further 10–15 minutes. The aim is to ensure that the chicken mince is completely dry and crumbly once cooked. This will require loads of prodding and jabbing because chicken mince, when cooked, tends to become compact.
3. 3.Remove the cooked mince from the pot immediately, place in a bowl and set aside until completely cooled to room temperature.
4. 4.Using your fingers, gently break up any lumps in the mince so that you are left with a very crumbly mixture.
5. 5.Add the rest of the ingredients and mix well.
6. 6.The samoosa filling mixture should be dry, cool and very crumbly and is now ready to be used.

Cheese and Corn

• 4 × 410 g cans whole kernel corn, drained and patted dry with paper towel
• 400 g Cheddar cheese, coarsely grated
• 1 Tbsp (15 ml) Aromat® or seasoning salt
• 2 green chillies, finely chopped
• 2 bunches spring onions, roughly sliced
• 1 bunch fresh coriander, finely chopped

This is the simplest of all the fillings to prepare because no cooking is required. I use canned corn kernels because I find the frozen ones very bland and they have a much higher water content.

Simply place all the ingredients together in a bowl and mix to ensure that all the ingredients come together cohesively.

Daltjies

Daltjies are the Cape Malay version of an Indian bajiya or pakora, which is a spicy snack similar to a savoury fritter. It’s the ideal Ramadan snack and often made as soon as Ramadan starts. It’s important to fry these chilli bite fritters until they are crispy and crunchy, otherwise they will retain too much oil and can be unpleasant when serving. The addition of baking powder makes these lighter and spongier.

The recipe is straightforward with no complicated techniques required. Simply place all the ingredients in a bowl, mix and fry – as simple as that! You can make the flour mixture from scratch but I find the Pakco Chilli Bite Mix, which is used in most Cape Malay homes, the easiest alternative, especially when you’re stretched for time during Ramadan. MAKES 12–14 BITE-SIZED DALTJIES

• 6 spinach leaves
• 1 medium onion, coarsely grated
• 1 medium potato, peeled and coarsely grated
• 2 C (500 ml) Pakco Chilli Bite Mix
• 1 tsp (5 ml) baking powder
• 1 C (250 ml) water
• 3 C (750 ml) oil for deep

Preparing the vegetables – Spinach

1. 1.Rinse the leaves under running water until it runs free of any sand.
2. 2.Drain and pat dry with a kitchen or paper towel.
3. 3.Fold each leaf in half (lengthways) and remove the hard, white stem with a sharp paring knife.
4. 4.Stack a few trimmed leaves on top of each other and roll up tightly like a cigar.
5. 5.Slice across to form ribbons and then chop roughly.

Preparing the vegetables – Onion and Potato

Peel the onion and potato and use the coarsest setting on your grater to grate both ingredients.

Preparing the batter

1. 1.Place the prepared vegetables into a large bowl and mix well.
2. 2.Add the remaining ingredients, except the oil, and mix to form a fritter batter.
3. 3.Heat the oil for about 5 minutes over high heat and then reduce to a medium setting.
4. 4.Drop spoonsful of the batter into the warm oil.
5. 5.The fritters will sink to the bottom, then slowly rise to the surface as they start cooking. When this happens, gently turn over the fritters to fry the other side until golden and light.
6. 6.Remove from the oil and place on a paper towel to rest, just before serving. The fritters should be crispy and crunchy with a soft and sponge-like centre.

Vegetable Spring Rolls

My love for Thai food spurred on my hankering for making my own spring rolls. Even though spring rolls are often associated with samoosas – mainly because the pastry is also stuffed with a savoury filling – they are, in fact, distinctly dissimilar. Spring roll pastry is much lighter and crispier than samoosa pastry, and provides that distinctive crunch when you bite into it. The fillings are also less complicated because, like most Asian stir-fries, the ingredients are fried quite quickly and over a very high heat. Spring rolls are best accompanied by sweet chilli dipping sauce or an authentic Asian plum sauce.

• 2 Tbsp (30 ml) sesame oil or vegetable oil
• 1 clove garlic, crushed
• 1 tsp (5 ml) peeled and finely grated ginger
• 500 g shredded cabbage and carrot mix (the packaged ones used for coleslaw)
• 2 bunches spring onions, roughly sliced
• 70 g Chinese glass noodles or 1 packet instant 2-minute noodles, rehydrated and very roughly chopped
• 1 red chilli, finely chopped
• 1 Tbsp (15 ml) soy sauce
• 1⁄2 tsp (2.5 ml) white pepper
• 1 C (250 ml) bean sprouts (added when the cooking is completed)

I prefer using a wok when cooking the ingredients but if you don’t have one, then a large pot will do.

1. 1.Heat the wok or pot over a high heat. When hot, swirl in 1 Tbsp (15 ml) of the oil.
2. 2.Add the garlic and ginger and stir rapidly to ensure that it does not burn.
3. 3.Add the cabbage and carrot mix and the spring onions, and continue to cook for another 5 minutes, stirring frequently.
4. 4.Add the noodles and chopped chilli and give this a good stir. Cook on high for a further 2 minutes.
5. 5.Add the soy sauce, white pepper and the remaining 1 Tbsp (15 ml) oil.
6. 6.Once the vegetable and noodles are well coated, add the bean sprouts and mix in well.
7. 7.Remove from the heat and place in a bowl to cool down before filling the spring roll sheets.

Use the sequence of photographs opposite to assist you in rolling up the spring rolls.

Frying the spring rolls

Refer to the instructions on p. 80.

Cocktail Pies

Cocktail pies are a Ramadan essential and everyone has their own favourite. The fillings range from peppery steak or spicy chicken to the more traditional mince filling. I still make these the way my mom use to do, with the addition of sago and thin vermicelli or lokshen to thicken the gravy. My father loved these cocktail pies, slightly cooled after coming out of the oven, with the pastry still flaky and crisp. MAKES 40–50 COCKTAIL PIES

Pie Filling Variations

Steak Mince

• 1 kg ready-made puff pastry or Homemade Flaky Pastry (p. 130)
• 1 egg, beaten

For the filling

• 1⁄4 C (60 ml) sago soaked in 1⁄2 C (125 ml) water
• 1 Tbsp (15 ml) vegetable, canola or sunflower oil
• 2 large onions, finely chopped
• 2 cloves garlic, crushed
• 1 kg lean steak mince, washed and drained in a colander
• 3 whole cloves
• 3 whole allspice pimentos
• 1⁄2 tsp (2.5 ml) dried chilli flakes
• 1 tsp (5 ml) salt
• 1⁄2 tsp (2.5 ml) fine black pepper
• 1⁄2 C (125 ml) water
• 1⁄2 C (125 ml) lokshen balls or vermicelli, crushed

Preparing the filling

1. 1.Soak the sago in the water for approximately 15 minutes.
2. 2.Heat the oil in a medium pot or frying pan over a high heat.
3. 3.Add the onions and garlic, and sauté for 2 minutes until the onions are translucent.
4. 4.Add the mince and all the spices and cook for a further 25 minutes, stirring intermittently with a wooden spoon or spatula to break up any lumps.
5. 5.Add the drained sago, give a generous stir and cook for about 5 minutes.
6. 6.Add about 1⁄4 C (60 ml) of the water along with the crushed lokshen or vermicelli and cook for about 10 minutes until the mixture has thickened. Add the remaining water, reduce the heat to medium and simmer for a further 10–15 minutes.
7. 7.Remove from the heat, set aside and allow to cool to room temperature.

Chicken

This chicken pie filling is made with shredded chicken breast, which I believe makes for a moister and more succulent filling. I simply boil the breast for a few minutes and then allow it to cool slightly, before shredding it by hand. You’ll notice that the shredded chicken breast retains more flavour and moisture this way. MAKES 40–50 COCKTAIL PIES

• 1 kg ready-made puff pastry or Homemade Flaky Pastry (p. 130)
• 1 egg, beaten

For the filling

• 750 g chicken breasts, boneless and skinless
• 1⁄4 C (60 ml) sago, soaked in 1⁄2 C (125 ml) water
• 1 Tbsp (15 ml) vegetable, canola or sunflower oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1⁄2 tsp (2.5 ml) salt
• 1⁄2 tsp (2.5 ml) freshly ground black pepper
• 1⁄4 tsp (1.25 ml) dried chilli flakes
• 1⁄2 tsp (2.5 ml) paprika
• 1⁄4 C (60 ml) water
• 1⁄4 C (60 ml) vermicelli or lokshen balls, crushed

Preparing the chicken

1. 1.Boil the chicken breasts in about 2 C (500 ml) water over a high heat for about 10 minutes.
2. 2.Remove from the boiling water and set aside in a bowl until cooled to room temperature.
3. 3.Use your fingers and shred the chicken into thin shreds. Set aside until needed.

Preparing the filling

1. 1.Soak the sago in the water for approximately 15 minutes.
2. 2.Heat the oil in a medium pot or frying pan over a high heat and add the onion and garlic, and sauté for 2 minutes until the onion is translucent.
3. 3.Add the shredded chicken, drained sago and all the spices and cook for a further 25 minutes, stirring intermittently.
4. 4.Add the water along with the crushed vermicelli or lokshen and cook for about 10 minutes until the mixture has thickened.
5. 5.Remove from the heat, set aside and allow to cool to room temperature.

Assembling the pies

1. 1.Preheat the oven to 200 °C.
2. 2.Roll out the pastry to about 5 mm in thickness. Using a 7 cm-diameter circular cookie cutter or cup, cut out circles from the rolled out puff pastry.
3. 3.Place the pastry circles in a greased patty pan.
4. 4.Spoon a teaspoonful of the filling mixture into the centre of the pastry. Top each base with another pastry circle and seal the edges.
5. 5.Brush the top of each pie with beaten egg.
6. 6.Bake in the oven for 5–7 minutes at 200 °C and then lower the oven temperature to 180 °C. Bake the pies for a further 10–15 minutes, or until golden brown.
7. 7.Remove from the oven and set aside to cool before serving.

Pumpkin Fritters

I remember my grandmother making pumpkin fritters and then placing the fried fritters on sheets of brown paper to drain the excess oil. In those days paper towels were a luxury and many struggling households couldn’t afford to buy them. She would fry these fritters until they developed a crust that was light and crispy. I’d watch as she laid out the fritters on the paper and generously sprinkle them with cinnamon-sugar. Banana and corn fritters are also popular with the younger generation of Cape Malays, but pumpkin fritters remain a classic and are much loved by the older generation. MAKES ABOUT 30 BITE-SIZED FRITTERS

• 1 egg
• 1 Tbsp (15 ml) sugar
• 3⁄4 C (180 ml) milk
• 2 Tbsp (30 ml) melted butter
• 400 g pumpkin, peeled, deseeded, diced, boiled, drained and mashed
• 2 C (500 ml) self-raising flour
• 1⁄4 tsp (1.25 ml) salt
• 2 C (500 ml) oil, for shallow-frying the fritters
• Cinnamon-sugar

1. 1.Mix the egg and sugar together in a mixing bowl until the sugar has dissolved.
2. 2.Add the milk, melted butter and the mashed pumpkin and mix until all the ingredients are incorporated.
3. 3.Sift the flour and salt into a separate bowl. Add the wet ingredients to the dry ingredients. Mix this until it forms a smooth but fairly stiff batter.
4. 4.Warm the oil over a medium heat and shallow-fry the fritters until they develop a crispy crust and are golden brown on both sides.
5. 5.Remove from the pan and place on paper towel to drain any excess oil.
6. 6.Transfer to a serving dish and sprinkle generously with cinnamon-sugar. Serve hot.

BANANA FRITTER VARIATION: 4 ripe bananas, 1 tsp (5 ml) vanilla, caramel or banana essence. Mash 2 bananas, add the essence and mix this with the flour batter. Roughly chop the remaining two bananas and add that to the batter.

Minestrone Soup

Soup is an essential appetiser during Ramadan. It provides the perfect nourishment after a long day of fasting and is also gentle on the tummy when breaking one’s fast. There were only two types of soups we ate during Ramadan in Bo-Kaap: these were split pea soup and barley soup, simple and hearty. Since then I’ve also added minestrone, which became my father’s favourite soup and I ended up cooking it regularly during Ramadan. The powdered stock I use for this recipe is from the Ina Paarman range. SERVES 8–10

• 2 Tbsp (30 ml) olive oil
• 2 cloves garlic, finely crushed
• 1 onion, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 2 celery stalks and leaves, washed and chopped
• 1 potato, peeled and cubed
• 2 tsp (10 ml) powdered vegetable stock
• 4 C (1 litre) water
• 1 × 400 g can cannellini beans, rinsed and drained (optional)
• 1 × 410 g can whole Italian tomatoes
• 1⁄4 C (60 ml) alphabet pasta or 1⁄2 C (125 ml) small pasta shells
• 2 Tbsp (30 ml) roughly chopped fresh flat-leaf parsley
• 1 tsp (5 ml) salt
• 1⁄2 tsp (2.5 ml) freshly ground black pepper

1. 1.Heat the oil in a large pot over a medium heat.
2. 2.Add the garlic and sauté for about 1 minute before adding the onion, carrots and celery. Sauté for 5 minutes.
3. 3.Add the cubed potato, powdered stock and 1 C (250 ml) of the water. Cover and simmer for about 10 minutes.
4. 4.Use a hand blender and blend the cooked vegetables in the pot (three to four pulses should be sufficient). This will provide a smoother texture, with a few coarse bits in between.
5. 5.Meanwhile, blend 3⁄4 C (180 ml) of the beans with 1⁄4 C (60 ml) water in a blender until almost smooth.
6. 6.Add the puréed bean mixture and another 1 C (250 ml) water to the soup and cook, covered, for 15–20 minutes.
7. 7.In the blender, purée the canned Italian tomatoes to a smooth consistency and add this to the soup.
8. 8.As soon as the soup comes to a boil, add another 1 C (250 ml) water and cook over a medium/high heat for a further 20 minutes.
9. 9.Reduce the heat to medium and add the remaining water.
10. 10.As soon as the soup comes to the boil, add the pasta and parsley and reduce to a low heat setting. Simmer for at least 20–30 minutes, or until the pasta is cooked and soup has thickened somewhat.
11. 11.Season with the salt and pepper and serve hot with crusty bread.

Boeber

Boeber originates from Indonesia, where it is known as burbur. The Indonesian version is much thicker than the Cape Malay boeber and is eaten as a breakfast porridge. The Cape Malay boeber is a silky sweet, warm milky drink, which contains sago and vermicelli, is laced with rose-water and garnished with slivers of almonds. Boeber is really only served during Ramadan and in most Cape Malay households is served on the 15th night to signify the halfway mark of the fast. SERVES 6–8

• 4 tsp (20 ml) butter
• 2 cardamom pods, slightly bruised
• 3 cinnamon sticks
• 4 lokshen balls or 1 C (250 ml) vermicelli, crushed
• 1⁄4 C (60 ml) sago, soaked in water
• 4 C (1 litre) full-cream milk
• 1 Tbsp (15 ml) rose-water
• 1⁄4 tsp (1.25 ml) almond essence
• 1⁄2 C (125 ml) sugar
• 2 Tbsp (30 ml) toasted flaked almonds for garnish

1. 1.Melt the butter over a medium heat and add the cardamom pods and cinnamon sticks.
2. 2.Once the spices start releasing their aromas and the butter is about to sizzle, add the crushed lokshen or vermicelli.
3. 3.Brown slightly for about 10 minutes, stirring continuously.
4. 4.Add the drained sago, milk, rose-water and almond essence and simmer for at least 15–20 minutes, or until the sago is translucent and the boeber has thickened slightly.
5. 5.Add the sugar and stir until the sugar has dissolved. Do a taste test at this stage, as additional sugar may be required.
6. 6.Bring the heat down to a lower setting and allow the boeber to cook, covered, for a further 15 minutes.
7. 7.Remove from the heat once the boeber has thickened and garnish with toasted flaked almonds before serving.

NOTES: Other variations include sultanas and coconut.

Bruising the cardamom pods slightly releases more flavour, which will infuse the milk.

It’s important to cook all the ingredients over a medium heat. Anything higher and the butter and vermicelli are likely to burn.

Koesisters

If I was to choose a ‘something sweet’ that signifies my Bo-Kaap heritage, it has to be a traditional Cape Malay koesister. I remember many a Sunday morning, getting up early to go and buy koesisters in Schotcheskloof, Bo-Kaap. There I was, along with so many other boys and girls, walking with our empty bowls that would soon be filled with the most deliciously warm and fragrant koesisters. The Aunties who made the koesisters made them with love! You could just taste it in every bite. These days, my mom-in-law has become our resident koesister maker and has dutifully taught me how to make my own. The aromas that linger in the kitchen when these little doughy wonders are frying will transport anyone back to a time where our Sunday mornings began with love and comfort, in the form of a warm, coconut-covered koesister and a refreshing cup of tea. MAKES AROUND 50

For the koesisters

• 3 C (750 ml) milk
• 60 g butter
• 2 eggs
• 1⁄2 C (125 ml) sugar
• 6 C (6 × 250 ml) cake flour
• 1 tsp (5 ml) baking powder
• 1⁄2 tsp (2.5 ml) salt
• 1 × 10 g packet instant yeast
• 1 Tbsp (15 ml) ground cinnamon
• 2 tsp (10 ml) ground ginger
• 1 tsp (5 ml) ground cardamom
• 4 tsp (20 ml) whole aniseed seeds
• 1 C (250 ml) self-raising flour for dusting the surface and keeping hands dry, which assists with shaping the oblong balls

For frying

• 2 C (500 ml) oil for deep-frying
• medium-sized pot or a wok
• 1 chopstick to flip the koesisters

For the sugar syrup

• 2 C (500 ml) sugar
• 2 C (500 ml) water
• 1 C (250 ml) desiccated coconut for sprinkling

Preparing the koesisters

1. 1.Warm the milk and butter together and then set aside. The milk should not be boiling hot, just warmed through.
2. 2.In a mixer, beat the eggs and sugar together at high speed until the sugar has dissolved and the mixture is light and fluffy.
3. 3.Sift the cake flour, baking powder and salt into a large mixing bowl and add the yeast and all the spices. Use a wooden spoon to mix the ingredients together.
4. 4.Add the wet ingredients to the flour mixture and mix well with wooden spoon or a spatula.
5. 5.Transfer the dough into a large bowl that has been greased with oil or butter. Cover with a kitchen towel and allow the dough to rise and double in size in a warm area in your kitchen/home.
6. 6.Once the dough has risen, moisten your hands with oil and coat the working surface and your hands with the self-raising flour so you can work with the sticky dough.
7. 7.Using your hands, shape the dough into a long log shape about 5 cm high. Use a sharp knife to cut 3 cm-wide portions of the dough – this is essentially your doughnut (unshaped) at this stage of the process.
   Note: You need to keep your hands moist to shape the cut pieces of dough into an oval-shaped koesister.
8. 8.Take each cut portion and roll into an oval-shaped ball. Stretch it gently until it is 5–6 cm long and 3 cm wide and place on a well-floured surface. These little puffy pillows should rest for about 30 minutes where they will puff up again before frying.

Frying the koesisters

1. 1.Avoid overcrowding when frying the koesisters because they need space in between to accommodate further rising when they come into contact with the warm oil.
2. 2.Gently place the koesisters one by one into the warm oil and deep-fry for about 3 minutes on each side.
3. 3.Remove the fried koesisters with a slotted spoon and allow to rest on a paper towel.

Preparing the sugar syrup

1. 1.Place the sugar and 1 C (250 ml) of the water in a medium-sized pot and cook over a high heat until the sugar starts dissolving. Stir frequently.
2. 2.Turn the heat down to a medium setting and stir until the sugar syrup becomes slightly sticky. Gradually add the remaining 1 C (250 ml) water to stop the sugar from crystallising.
3. 3.Place the koesisters in the syrup for 1–2 minutes, ensuring that they are well coated. Remove with a fork.
4. 4.Give the koesisters a generous dusting with coconut and serve hot.

CAPE MALAY DOUGHNUT VARIATION: Omit the aniseed, ground cinnamon, cardamom and ginger. Replace this with 1 Tbsp (15 ml) vanilla essence and follow the same preparation process.

NOTES: Koesisters freeze really well and can be kept in the freezer for up to three months.

This recipe might seem really sticky; this is why it’s important to divide the self-raising flour in two parts. Use 1⁄2 C (125 ml) self-raising flour to coat your hands and knead the risen dough to form one long log, almost resembling a French loaf. Use the remaining flour to generously cover the work surface where you will rest the oval-shaped koesister dough balls once shaped.

Ensure that you have enough working space because you will need a well-floured surface to shape your koesisters and another floured surface for them to rest upon.

Bollas

Bollas are almost a quick and easy, dare I say it, substitute in the absence of a koesister. As a little girl, I would watch my mom make bollas and I’d be asked to add a generous sprinkle of currants to the batter. What fascinated me most was the colour contrast between the pale creamy batter and the dark tiny buttons of black currants. My mom would fry the bollas, place them into a sugar syrup for a few minutes and then plate them. I’d dip my little fingers into a bag and pull out a handful of snow-white flakes of desiccated coconut, half of it landing all over the floor and the other half barely making it to coating the bollas! Bollas are sugared the same way as koesisters, in a sweet and hot syrup made from water and sugar and prepared on the stovetop. See p. 101 for instructions. MAKES APPROXIMATELY 40 BOLLAS

• 4 C (4 × 250 ml) self-raising flour
• 1 tsp (5 ml) baking powder
• 5 tsp (25 ml) butter, melted
• 2 eggs
• 4 tsp (20 ml) sugar
• 1 tsp (5 ml) vanilla essence
• 1 C (250 ml) full-cream milk
• 1 C (250 ml) water
• 1⁄4 C (60 ml) black currants (optional)
• 3 C (750 ml) oil, for deep frying
• 1 quantity Sugar Syrup (p. 101)
• 1 C (250 ml) desiccated coconut for sprinkling

1. 1.Sift the flour and baking powder into a bowl and set aside.
2. 2.Place the melted butter, eggs and sugar into the bowl of an electric mixer and mix until light and fluffy.
3. 3.Add the vanilla essence and mix until it’s infused into the batter.
4. 4.Gradually add the flour to the egg mixture while the mixer is running on a medium setting.
5. 5.Add the milk and water and mix until it forms a soft and sticky batter. Add the currants and fold into the batter. Set aside for 20–30 minutes.
6. 6.Warm the oil over a medium heat for about 5 minutes before dropping dessertspoonsful of the batter into the warm oil. Use a slotted spoon to toss the bollas in order for them to attain that golden colour all round and crispy texture on the outside.
7. 7.Remove from the oil and set aside on paper towel to drain any excess oil.
8. 8.Prepare the syrup as per the instructions on p. 101.
9. 9.Toss the bollas in warm sugar syrup for 1–2 minutes, ensuring that they are well coated. Remove with a fork.
10. 10.Give the bollas a generous dusting of desiccated coconut and serve hot.

Pancakes

My father loved traditional Cape Malay pancakes – filled with sweet, fragrant coconut – which are very similar to the Indonesian version called unti. However, the humble pancake has evolved over the last few years in Cape Malay homes. These days, pancakes are less doughy and much lighter in texture, resembling the French crêpe. It really doesn’t matter which filling you prefer for these feathery light pancakes; just be sure to make enough because they will disappear as soon as they leave the pan! MAKES 12–20 PANCAKES, DEPENDING ON THE SIZE OF THE PAN YOU’RE USING

For the traditional sweet coconut filling

• 11⁄4 C (310 ml) water
• 1 C (250 ml) sugar
• 2–3 cinnamon sticks
• 1 cardamom pod, slightly bruised
• 1 C (250 ml) desiccated coconut

For the batter

• 1 C (250 ml) cake flour
• 1⁄4 tsp (1.25 ml) salt
• 2 eggs
• 2 C (500 ml) full-cream milk
• 1⁄2 tsp (2.5 ml) lemon juice or 1⁄4 tsp (1.25 ml) lemon essence
• 1⁄2 C (125 ml) oil for frying (not required if you are using a non-stick pan)

Preparing the filling

1. 1.Bring the water, sugar, cinnamon sticks and cardamom to the boil for about 5 minutes.
2. 2.Add the coconut, reduce the heat to a medium setting and simmer for 15–20 minutes until the sauce thickens and the coconut becomes sticky. Remove the whole spices before serving.

Preparing the pancakes

1. 1.Sift the flour and salt together in a bowl and set aside.
2. 2.Place the eggs, milk and lemon juice or essence in the bowl of an electric mixer and whisk together. Gradually add the flour until it forms a smooth batter.
3. 3.Place 1–2 tsp (5–10 ml) oil in a frying pan and just brush the surface lightly while you heat the pan over medium/high heat setting. Pour the batter into the frying pan, using about 2 Tbsp (30 ml) per pancake.
4. 4.Once the batter hits the pan, tilt the pan from side to side to spread the batter as thinly and as evenly as possible. If necessary, adjust the heat to a slightly lower temperature. Fry for about 2 minutes on each side. Repeat with the rest of the batter, then adorn with your favourite fillings and toppings.

OTHER FILLING OPTIONS:

Spread caramel over each pancake and fill with sliced banana. Roll up and top with a dollop of whipped cream.

Pour warm custard over each rolled up pancake and drizzle with golden syrup.

Spread Nutella over each pancake and fill with sliced banana. Roll up and drizzle with warmed Nutella.

Fill the pancakes with raspberries, blueberries or sliced strawberries and drizzle with warm chocolate ganache. Roll up and serve with a dollop of fresh cream and an extra drizzle of chocolate sauce.

Scorched Vermicelli (Geskroeide Vermicelli)

This warm, sweet and aromatic dessert is one of my husband’s favourite after-boekah time treats. The thin strands of vermicelli are fried in warm butter, along with cardamom pods and cinnamon sticks. It’s later laced with sugar, which provides that distinctive sweetness. Other variations include the addition of raisins or sultanas, toasted cashew nuts, pistachios or flaked almonds. SERVES 8

• 250 g butter
• 3 cinnamon sticks
• 3 cardamom pods, slightly bruised
• 250 g vermicelli or lokshen balls, slightly crushed
• 1⁄2 tsp (2.5 ml) almond essence
• 1 tsp (5 ml) rose-water
• 1 C (250 ml) water
• 1⁄2–3⁄4 C (125–180 ml) sugar

1. 1.Heat the butter over a medium heat and add the cinnamon and cardamom pods. Allow this to sizzle just slightly.
2. 2.Once the aromas starts releasing, add the vermicelli and stir occasionally to achieve a golden and slightly browned appearance. This can take anything from 10 to 15 minutes.
3. 3.Once golden brown, add the almond essence, rose-water, water and sugar.
4. 4.Cover the vermicelli with a sheet of wax paper or foil to seal in all the heat and place the lid on the pot.
5. 5.Reduce the heat to medium/low and steam for about 15 minutes or until the water has been absorbed and the vermicelli is cooked and glossy.
6. 6.You can check on the vermicelli during the cooking process and toss with a fork every now and then.
7. 7.We simply have it right out of the pot with nothing else but a scoop of vanilla ice cream on the side.