Sago Pudding by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service
A familiar dish
South Africans love a sweet treat and the Western Cape is no exception!
This delicious sago pudding recipe and familiar floral serving dish have both been passed down through the women in Marietha Jacobs' family.
Sweet and savoury
Dina Boltney's "soetpatat" (sweet potato) is made the traditional way with sugar and cinnamon. Although it is intensely sweet, "soetpatat" is usually eaten with a savoury main course as a side dish.
Doughnuts in Porterville by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service
Building a church with doughnuts
These doughnuts ("oliebolle") are a specialty of Porterville sisters Alice Kok, Gladys Coetzee, and Flory Vinnies. When their community needed a new church, the sisters sold these light and fluffy doughnuts to raise money for construction.
"Souskluitjies" with hanepoot
Jomien Havenga's go-to dessert is "souskluitjies" (sweet dumplings). She serves this simple traditional sweet with hanepoot grape syrup and whipped cream. Hanepoot is very much a flavour of the Cape, known for its unique sun-kissed sweetness.
Ystervarkies by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service
Klara Cookson’s "ystervarkies"
"Little hedgehogs"... or, if you prefer, lamingtons. These sponge cake squares with chocolate sauce and coconut are a longstanding family favourite. These were made with love by Klara Cookson from Swellendam.
Breadpudding by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service
Janet Agulhas’ bread pudding
Sometimes the best dishes are made with the simplest ingredients. Janet Agulhas from Moorreesburg uses eggs, milk, sugar, and leftover white bread to make this comforting and filling family dessert, served with a dollop of yellow custard.
Melkkos by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service
Christa Nero’s "melkkos"
"Melkkos" – literally, 'milk food' – is a buttery thickened milk pudding flavoured with cinnamon. It is similar to boeber, which Muslim families in the Cape traditionally serve on the 15th night of Ramadan. Whatever version you choose, it is warming, nostalgic and delicious.
Koesisters by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service
Sugar and spice
No Sunday morning in the Western Cape is complete without some freshly made, sugared and lightly spiced, coconut-flecked koesisters. (Not to be confused with their plaited and syruped cousins, the koeksister!)
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