Madumbe Koesisters

RECIPE: Moletwa Fowler


2 madumbe Potatoes
1 table spoon Sugar
1 tbs Clover butter (soft)
1  ½  tbs ground cinnamon 1 ½2 tbs mixed Spice
1 ½ tbs cardamom
1/2 tsp ground cloves
1 tbs ground ginger
Pinch Salt
2 tsp. Royal Baking Powder
9g Instant yeast 
½ egg
185g Water 
2. 5 cups flour

Wash and peel madumbe potatoes. Boil till cooked through (use a fork to check if it is cooked through-fork should pierce the potatoes easily). Mash potato with the butter. To the mash add the spices and egg mix well. Mix warm water and sugar and with the yeast and let it sit till the mixture bubbles. Now add flour, baking powder. Mix the dough in a kitchen aid till we’ll combined. Cover and allow to rise for about 1 hour till doubled in size. Place baking paper in a large baking tray. Use a 10cm round cookie cutter to cut out the dough. Then place on the baking tray. Let dough rise for 10 mins. Deep fry dough in 170 °c oil. Cook for 6-10mins or until a dark brown colour forms on both sides. Set aside to cool.

Hibiscus syrup 

1 cup water
½ cup sugar 
1/4 cup hibiscus flowers
3 tbs lemon juice
3 tbs water
1/4 vanilla bean with seeds

Combine all ingredients in a saucepan and boil till sugar dissolves and turns dark purple. Set aside to cool slightly. 

Then dunk the koesister into the warm syrup and roll in your pumpkin and coconut brittle crumb.

Pumpkin seed brittle with coconut 

In a medium pot, stir together sugar, water, corn syrup. Bring mixture to a boil.  Cook sugar to a golden brown colour.

Remove from heat, whisk in butter followed by pumpkin seeds. Pour onto a nonstick silicone baking paper.

Allow brittle to cool and then blitz into a crumb in a food processor.  Once blended add desiccated coconut