Koesisters - Cape Malay "Doughnuts"

Koesisters are little fried dumplings that are a Cape Malay twist on the more traditional South African pastry "Koeksister".

The Cape Malay community is a vibrant ethnic group that call most of the Western Cape region of South Africa home. They are originally of Javanese descent, brought from modern-day Indonesia as indentured labourers. Their culture and ethnic traditions have left an indelible mark on present day South Africa, from the influence of curry in South African cuisine (and their trademark stamp "Bobotie" almost a national dish of SA) to the presence of Islam as one of the main religions in the area.

Malay "Minstrels" performing at a Street Parade - Pic from Whalecottage.com

Brightly Colored Malay houses found in the Bo-Kaap area of Cape Town (Malay Quarter) - pic from South Africa Tours and Travel.com

The Koesister is a yeasted fried cake which is seasoned in spiced sugar. The little dumplings fry up beautifully and are puffy and airy within, but it is the heady scent of the spices that delicately coat it that makes it a delicious treat.

Another variant without the sugar coating, known as "Fat Cakes", were sold piping hot outside our school gates and even our college "tuck shop" for cents. Some would have a jam filling or cream icing, there were certainly several ways to dress up these treats.

The recipe I used comes from Chef Marcus Samuelsson's beautiful cookbook "The Soul of A New Cuisine". Instead of rolling the koesisters in brown sugar as instructed, I opted for powdered white sugar because I found the brown sugar did not "stick" to my liking.

Koesisters (adapted slightly from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa)

6 Tbsp warm water
3 Tbsp granulated sugar
1 packet active dry yeast (2 1/4 tsp)
2 cups All Purpose flour (plus extra flour for handling dough)
1 tsp salt
2 egg yolks
5 Tbsp milk
2 Tbsp butter

For Coating:
1/4 cup icing sugar
2 tsp cinnamon powder
1 tsp ground ginger
1 tsp ground cardamom

For Frying:
About 4 cups canola or vegetable oil

Method:
1. Combine warm water, yeast and sugar in a large bowl. Place in a warm area for about 10 minutes. Yeast should bubble up.
2. Add flour and salt to the yeast mixture and combine.
3. Beat in egg yolks , mixing well after each addition.
4. Heat butter and milk together until butter melts. Pour butter mixture into flour mixture and mix well. Dough will be very sticky.
5. Cover bowl with damp cloth and leave for about 40 minutes. Dough should double in size.
6. Punch down dough and divide into 20 ping-pong size balls (I found the dough to be very sticky, and so I used  more flour to manage this task). Arrange on a baking sheet and leave in a warm place to rise for about 20 minutes.
7. In the meantime, mix all the ingredients for the coating and keep aside.
8. Heat oil over medium heat and fry the dough balls till golden brown, should take about 3-4 minutes per koesister. Do not let the oil get too hot, else the koesisters will burn and the insides will not cook through.
9. Remove koesister from heat and roll in coating sugar.

10. Resist the urge to pop them into mouth while hot!

These koesisters go to Meeta at Whats For Lunch Honey who is hosting Monthly Mingle - South Africa!

These little beauties are also off to Yeastspotting hosted by Susan of Wild Yeast blog.

Eggs in Purgatory - Shakshouka

Warning - the following excerpt contains sensitive material.
Not for the faint of heart.
Nor for fans of free range chickens.

She shivered again, and wrapped her beige coat tightly around her. The air was heavy and stale. The chill cut through her, even her tough exterior could not provide her respite from the bitter cold.
She was tired. She had been up for days. Wondering. Waiting. When?

"It will come soon, little one".
The deep voice stirred her from her mangled thoughts.
It was Him. The Wise One.

He shifted slightly in his perch. All the way in the back he sat, in his corner. He was afforded the best view of her and all the others. The empty spaces of the ones who had left. The sallow faces of the ones who remained. The ones who sat by dejectedly. Awaiting their Fate.

She shifted to peer at him once again. Now that most of her fellow inmates had left, snatched by the Evil Guard and whisked away to their end, she could see him clearly now. He was damaged. He had the grace of a wizened warrior, and he bore his battle scars with an almost arrogant flair.
Amongst hushed whispers from the others, she had learnt that he had fallen once, whilst in the grasp of an Evil One, and the fall had somehow saved him from his Fate. They had tossed him back and left him to slowly bleed to death.

"Do not resist. It will break you and earn you a worse fate. They will throw you in the dungeon to rot. Accept it. And Breathe."
He spoke like a sage. His words heavy like the chill around her. She struggled to breathe again, the dank, musty air enveloping her like a shroud.

The sudden noise startled all of them. It was swift. The Light came, piercing at first and she squinted hard, rubbing her sore eyes. There was a gush of sweet air and it caught her by surprise as the Evil Guards grabbed her. She gasped and swallowed the air in, drinking it in madly and furiously as she flailed her arms around in a new found freedom. She was caught in a warm wave and magically placed on a cold surface. She quickly surveyed her new surroundings, her eyes failing to adjust to the light and brightness around her, but finally resting on a giant steel contraption with circular bands that lay next to her. Drops of perspiration had accumulated all over her, but strangely, she felt free.
She had arrived. At last.

Excerpt from "..And Then There Were A Dozen..; Cautionary Tales from Within the Styrofoam Carton and Behind The Refrigerator Door". All rights reserved. Copyrighted material. (c) Split Pearsonality.

Everyone and their yenta knows how to make a mean shakshouka, a spicy tomato and pepper sauce dotted with perfectly poached eggs. Except I don't have a yenta.

So when the Walima Middle Eastern Cooking club profiled this dish from Tunisia, I was all for trying it out. The lore is that the Tunisian Jews introduced this dish to Israel when they migrated there, and now it seems to have attained cult status as the breakfast dish to be had. It is an awesome brunch dish and fairly easy to put together.

Make a piping hot sauce with onions, tomatoes, bell peppers and paprika, then slowly add eggs into the hot mix and allow them to poach. This lovely stew-like dish is best eaten with some crusty French bread or pita bread.

I've seen Mediterranean versions of this dish labeled as Eggs in Purgatory, which for the longest time had me imagining rows of rows of eggs chanting "Forgive me Father, for I have sinned..." - but for now, you may have figured, is the premise for my "fiction" above.

.....And please do not let my terrible pictures dissuade you from trying this dish! My poached egg looks like it got into a battle before it made it out. But the dish was delicious!

Sahlan!

Shakshouka - (from Walima Middle Eastern Cooking Club - Celebrating Tunisia - Arlette @ Phoenician Gourmet)
This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like.

Olive oil -- 3 tablespoons
Cumin seeds - 1 tsp
Coriander powder - 2 tsp
Paprika -- 1 to 2 tablespoons
Onion, thinly sliced -- 1
Garlic, minced -- 2 to 3 cloves
Potato - 1, diced
Tomatoes, peeled, seeded and diced -- 3
Green and red bell peppers, diced -- 2 to 3
Water -- 1 cup
Eggs (optional) -- 4

1. Heat the oil in a deep skillet over medium flame. Add the cumin seeds, let them sizzle and then add the coriander powder and paprika and cook slighly to color the oil, about 10 to 15 seconds.
2. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes. Add in potatoes and fry.
3. Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
4. Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
5. Serve with crusty bread, pita or rice.

Variations

• For a little spice, sauté 1 tablespoon of Harissa paste or a minced Chile pepper with the onions.
• Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
• Add 1 small, diced eggplant along with the peppers.
• Sprinkle the top of the cooked dish with chopped parsley or cilantro.
• Add a few olives and capers and eliminate the eggs.
• Chill and serve garnished with hard-boiled eggs or tuna.

This dish is heading over to Padmajha at Seduce Your Tastebuds for the A.W.E.D African Event. The A.W.E.D Culinary Journey event was originally created by DK of Chef In You.

And this is also trotting off to Aquadaze at Served with Love for the food fiction event "Of Chalks and Chopsticks".

Yellow Bell Pepper and Corn Rice

This quick and easy recipe came from the delightful cookbook "The Soul of a New Cuisine" by Chef Marcus Samuelsson. I have been drooling over this cookbook for the past month and it has earned an esteemed place right on my bedside table.

The cookbook is a well-researched and exotic collection of recipes from different regions of Africa. I was thrilled to see this cookbook in the library as I've always found it hard to find a definitive source of authentic and good recipes from the African continent. I believe the Berber and North African countries have been well represented in the cookbook arena to date, but the Central and Southern African countries have not.

Well, not until I came across this gem! Whilst the collection of recipes and Samuelsson's interpretive take on many regional delicacies is brilliant, it is the beautiful photography of the dishes and this spectacular continent that made me go out and purchase it outright.
 This is a simple accompaniment dish for a spicy meal. Samuelsson literally douses the rice in turmeric, I opted not to as I personally find turmeric to have quite a pungent after-taste when used in great quantities. I was startled but impressed to find the clever addition of golden mango and yellow tomatoes in this dish too, carrying forward the "yellow" theme. I opted not to add them, but should I find them in season, I will definitely be revisiting this dish again!
 Yellow Bell Pepper and Corn Rice (loosely adapted from "The Soul of A New Cuisine")

2 Tbsp oil
1/2 yellow onion, finely diced
2 garlic cloves, mashed with salt
1 heaped tsp turmeric (original recipe uses 1 Tbsp!!)1 tsp cumin powder
1 cup long grain rice
1 small red chili, finely chopped
salt to taste
2 cups yellow corn
2 1/2 cups stock
1/2 yellow bell pepper, seeds removed and cored, diced
1 Tbsp chopped green onion
(Original recipe also included 1 yellow tomato and 1 peeled yellow mango, chopped)

1. Heat oil in large saucepan.
2. Add onion, garlic, turmeric and cumin and saute till onion is translucent.
3. Add rice, chili, bell pepper, corn and ~1/2 tsp salt (or to taste). Stir fry rice, stirring continuously to ensure it does not burn.
4. Add stock and bring to boil. Reduce heat to simmer, cover saucepan and let it cook till all liquid is absorbed.
5. If using tomato and mango, fold into rice, adjust salt to taste and remove from heat. Garnish with scallions and serve hot.


This post has been dusted off and is now heading over to Padmajha at Seduce Your Tastebuds for the A.W.E.D African Event April 2010. The A.W.E.D Culinary Journey event was originally created by DK of Chef In You.