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Pumpkin season in Germany is from July to January. In Germany, it is called Kürbiszeit Some facts about pumpkins Pumpkins belong to the Squash (Cucurbita)… Read More »Pumpkins

Koeksisters are a traditional South African treat. The dough is deep-fried in oil and then soaked in either ice-cold or hot syrup. Passion for food shared a step-by-step guide to making Koeksisters
There is also a Cape Malay version that is rolled in desiccated coconut and called a Koesister. For step-by-step instructions to make the Cape Maley version, follow the video by Fatima Sydow. 

Below are some tried and tested recipes shared by members of our Facebook group

Koeksister Recipe shared by Judy-Ann Graill

This recipe makes about 28 koeksisters


  • 5 cups of Sugar (1kg)
  • 500 ml Water
  • 1 small piece of fresh ginger
  • 2ml cream of tartar
  • 2 ml salt
  • a strip of lemon rind
  • 45 ml fresh lemon juice
  • 625 ml (250g) Cake flour
  • 15 ml baking powder
  • 2ml salt
  • 60g butter
  • 1 extra large egg, beaten
  • 125 ml water
  • 15 ml fresh lemon juice
  • cooking oil for deep frying


Prepare the syrup in advance. Let it cool to ice cold

Place all the ingredients in a deep and heavy saucepan. Heat it up, stirring lightly, until the sugar has dissolved. Let it boil on medium heat for about 5 – 8  minutes. Remove from the stovetop and let it cool. Once it cooled down, put it in the fridge to become ice cold


Sift the dry ingredients together. Rub the butter in with your fingertips. Beat the egg, water, and lemon juice and mix it with the dry ingredients to form a soft dough. Knead the dough lightly. Cover and let it rest for 30 minutes.

Roll the dough into a rectangular shape, about 1 cm thick. Cut into sections measuring 6 *x 9 cm. Cut these into three strips of 2 cm each. Keep the top intact. Plait the strips.

Deep fry the plaits in hot oil until golden brown. Remove with a slotted spoon and dip them immediately in the ice-cold syrup. Remove from syrup and leave to cool on a wire rack. 

Koeksister recipe shared by Bianca Smith


Depending on the harvest, fresh Federweißer or new wine is available from late summer to the end of October.  Depending on the time of year you might also find Most or First Wine as it is the first step in making wine. It is much sweeter than wine and is not filtered like grape juice.

Federweißer is somewhere between Most and wine. The fermentation process has not yet been completed and tje sweetness, alcohol content and fruit acidity are well balanced.  It’s relatively sweet because the yeast has not yet completely broken down the sugar in the grape must. If you store it at room temperature for a few days, the taste will become more tart and will have a higher alcohol content.
It is characterized by a cloudiness caused by the active yeasts. When pouring it creates a slight foam,

Where to find Federweißer

  • Federweisserfest Zell Mosel 2022 
  • Fest des Federweißen in Landau in der Pfalz
  • You can buy Federweißer in general grocery stores
  • Some restaurants will offer it. 
  • Look out for a Besenwirtschaft in your area

Interesting facts


Limited availability

It is only available at the beginning of Autumn



Fermentation continues insde the bottle. To stop fermentation, keep it in the fridge


Alcohol Content

The alcohol content is around 5% vol.

Great accompaniments

The following dishes goes very well with Federweißer

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Sticky and sweet Basting

This recipe is very close to the basting a popular restaurant in South Africa uses.


  • 50 ml Tomato Sauce
  • 250 ml Worcestershire Sauce
  • 60 ml red wine
  • 60 ml Cola Syrup (the type you would use to make fizzy drinks at home)
  •  25 ml garlic powder
  • 25 ml mixed herbs
  • 60 ml sunflower oil
Mix all the ingredients together and use it for basting when grilling pre-cooked spareribs
The sauce must be stored in a refrigerator.
To pre-cook ribs, bool them for about an hour.

Marinated ribs

There is a very delicious recipe on the TheSouthAfrican Website

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Easter Recipes

Here is a collection of Traditional South African Easter Recipes. To submit your own recipes to be published on this website, please use this form Roast