Comparing Koeksisters across three restaurants — an honest verdict

I ate Koeksisters at three different restaurants in the same week to compare. The results were illuminating. The use of chakalaka relish varied significantly — only one got it right. The smoky and braaied profile should be consistent but interpretation differs widely.

Cape Malay cuisine reflects the heritage of enslaved people brought from Southeast Asia. The best version came from a weekend braai, which felt authentic. Castle Lager was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Koeksisters is larger than you'd think.