Zanab Davids- A Sunday Ritual, Reimagined

Zanab began making koesisters in 2021, during a time when many families were forced to rethink how they survived. When her husband was retrenched during Covid, she turned to what she knew best, a recipe rooted in memory, comfort, and tradition.
The foundation of her koesisters comes from her mom. Like many treasured recipes, it lived in the kitchen long before it ever lived on paper. Over time, she made a few changes of her own, carefully shaping it into something that still honoured her mother’s tradition while allowing her own hands and taste to lead.

Growing up, koesisters were non-negotiable in Zanab’s home. Every Sunday morning began the same way — waking up to the smell of freshly fried koesisters being sugared, a ritual that signalled family time, comfort, and togetherness. Those memories stayed with her, quietly waiting to be called back to life.

Her husband lovingly describes her koesisters as a “hybrid”- a perfect balance between a traditional koesister and a doughnut. Light yet satisfying. Soft with just the right texture. Full of flavour without being overpowered by spice. And yes, there are a few secret ingredients she keeps to herself.

In her home, Sunday koesisters remain a must-have. Everyone has their own preference. Coconut or no coconut, soaked or lightly dipped, and she makes space for them all. That flexibility, that attention to detail, is part of what makes her koesisters special.
For those who haven’t tried them yet, she says it simply: this one is one of a kind — “van die kuila.” A flavour that speaks for itself.

She already knows who will carry the tradition forward. Her second eldest son is often by her side in the kitchen, helping both her and her husband. Learning not just how to make koesisters, but why they matter.
To her, the perfect koesister is all about balance: good texture, gentle spice, and always served warm.

That’s why she offers something special to her customers. Every batch is made so that when customers arrive, especially after church, their koesisters are still warm in their hands.

Because some traditions aren’t meant to be rushed.
They’re meant to be felt.
And tasted.