Celebrating World Koesister Day

After a four-year hiatus, World Koesister Day (WKD) returned, reimagined as a youth-centred cultural hospitality experience that combined tradition with opportunity.

Twenty youth participants delivered a hospitality service and storytelling showcase at a hotel in Gardens, where judges selected three winners for the Best Indigenous-Infused Koesister.

Originally conceived by Mark Jacobs, co-founder of Vannie Kaap and Creative Strategist, WKD was reshaped through three years of testing by weRproudly, a local non-profit. This social enterprise uses culture as a catalyst for empowering youth and promoting economic participation.

“World Koesister Day has always been about culture, craft, and community. After three years of practical testing, we are ready to show how dignity-centred hospitality training, designed with accessibility guidance from liveABLE, can create real pathways for youth,” said Mr Jacobs.

In attendance as a special guest, was 2019 koesister champion, Asa Moos from Grassy Park, who was crowned the Koesister Queen when the last WKD event was held in Cape Town.

"It's a beautiful tradition and I am so proud to be recognised for my koesister. I have always loved baking and I have always loved what people have to say about my baking, but the koesister recipe is different," the 75-year-old Ms Moos said.

"The koesister comes with so much history, so many memories, especially for me, and that is why it's such an important thing, not just a snack."

Ms Moos explained how the koesister came to life, highlighting how the idea for the koesister came about.

"Way back, they used to make the vetkoek and then the Malays added the different spices and ingredients to it, and that's how the koesister was formed," she said.

The winning koesister came from 17-year-old Abduraghmaan Jassiem, who is studying hospitality at the Mitchells Plain School of Skills.

Mr Jassiem said his winning koesister was inspired by his grandma's recipe.

“There were a lot of emotions going into the competition but I am very happy with the outcome. I used my granny’s recipe, and I have my own small business, so baking is nothing new for me," he said.

“I created a spekboom jam which I injected inside the koesister, and I made coconut syrup filling and a cream with ginger spice and chopped up spekboom inside.”

The City's mayoral committee member for economic growth and tourism, James Vos, was one of the judges.

“By spotlighting the Cape Malay koesister, this event not only celebrates our heritage but also creates economic opportunities and positions Cape Town as a world-class cultural destination,” he said.