Cape chef Huwitt Strydom has emerged victorious in the 2026 World Koesister Day Competition held at Makers Landing at the V&A Waterfront in Cape Town. The competition challenged contestants to reinterpret the traditional Cape Malay koesister using Rooibos as the heritage ingredient. Strydom's winning recipe incorporated Rooibos into the warm spices and sweetness traditionally associated with the beloved treat.
Strydom, who has worked in kitchens in Cape Town and France, expressed his delight at winning the competition. He said the win was particularly meaningful because of what the koesister represents. According to Strydom, koesisters are more than just a sweet treat; they are connected to Cape Town, its history, culture, and memories shared around food.
The winning recipe, which combines Rooibos with traditional koesister ingredients, consists of a dough made from cake flour, fine caster sugar, instant yeast, and various ground spices. The dough is then fried and brushed with a Rooibos syrup made from steeped Rooibos, caster sugar, glucose, and various flavorings. The syrup adds a unique flavor and aroma to the koesisters.
To make the koesister dough, one needs to combine dry ingredients, whisk together milk, water, egg, and vanilla, and then incorporate the melted butter. The dough is then kneaded for eight to 10 minutes until smooth and left to rest at 25-27°C for 60-75 minutes. The dough is then knocked back, divided into 12 pieces, shaped into ovals, and fried at 170-175°C until deeply golden.
The Rooibos syrup is made by steeping Rooibos in water at approximately 95°C for eight minutes, then straining and combining it with sugar, glucose, and various flavorings. The mixture is simmered to 106-107°C, and then lemon juice is added before straining and cooling. The syrup is then brushed lightly over the fried koesisters.
Strydom's win is a testament to his creativity and skill in the kitchen. His use of Rooibos in the koesister recipe adds a unique twist to the traditional treat, showcasing the versatility of South African ingredients. The competition, which celebrates the traditional Cape Malay koesister, provides a platform for chefs to showcase their creativity and culinary skills.
Strydom's achievement is also a reflection of the rich culinary heritage of Cape Town and South Africa. The koesister, a traditional Cape Malay treat, is an integral part of the country's food culture, and Strydom's win highlights the importance of preserving and celebrating this heritage. His recipe is sure to inspire food enthusiasts and chefs to experiment with new and innovative uses of Rooibos and other local ingredients.
Key points
- Cape chef Huwitt Strydom won the 2026 World Koesister Day Competition with a Rooibos-inspired koesister recipe.
- The competition challenged contestants to reinterpret the traditional Cape Malay koesister using Rooibos as the heritage ingredient.
- Strydom's recipe incorporates Rooibos into the warm spices and sweetness traditionally associated with the koesister.
