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World Koesister Day

The koesister is a sweet and spicy delicacy that is a taste of home for many locals and now there’s a special day dedicated to it.

What’s the difference between a koesister and a koeksister?

Both these South African treats are deep fried and dipped in a sugar syrup, however that’s where the similarities end.

A koeksister is plaited, deep-fried and immediately dipped into a cold sugar syrup, resulting in a crispy exterior.

The Cape Malay koesister is flavoured cinnamon, cardamom, mixed spice and aniseed. Every koesister-maker has their own combination of spices so no two people’s koesisters are alike. After deep-frying they’re cooled down, dipped in a hot sugar syrup, and then rolled in coconut.

Koesisters and coffee can be many breakfast tables on Sunday mornings in Cape Town. This is a breakfast tradition many Capetonians have taken with them to other cities in South Africa and other parts of the globe.

In many neighbourhoods around Cape Town you’ll find at least one home where people line up to get their Sunday morning sweet and spicy fix.

So what’s World Koesister Day about?

To celebrate this iconic treat, the Radisson RED at the V&A Waterfront’s Silo District will be hosting the inaugural World Koesister Day on Sunday September 1. The Radisson RED has invited Capetonians to enter their Cape Malay koesisters for a chance to win an amazing prize.

From 2019, World Koesister Day will be marked on the first Sunday of September.

“For the first time in human and culinary history, there will be an annual world day dedicated to the pure and unadulterated adoration of the spicy yet sweet Cape Malay koesister,” said Marc Jacobs from Vannie Kaap, one of the judges.

In addition to Jacobs, KFM radio presenter Saskia Falken and the Radisson RED’s Kitchen Lead, Chef Naseer Abdullah make up the judging panel.

What’s the prize?

The winning koesister will win prize to the value of R12 000 as well as the title of “Kwaiest KOEsister”.  Chef Naseer has also pledged to purchase fresh koesisters from the winner to serve in the OUIBar + KTCHN at Radisson RED every Sunday morning between 10:00 and 12:00.

From September 1, Radisson RED will also be introducing the Cape Town Corner; a specialty menu of five Cape-Malay-inspired dishes that will have locals as well as international guests begging for more. “Think bobotie, briyani and masala steak…Need I say more,” says Chef Naseer.

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