Traditional South African Melkkos

Melkkos is another traditional recipe from South Africa (and so easy to make). If you were to translate it into English, it would be ‘Milk food’ – but unfortunately that doesn’t sound as good as Melkkos in Afrikaans.

Melkkos is a dish that is ideal for the cold winter months. My grandmother used to make it for us during our winter holidays when we went to visit her. When the smell of cinnamon came from her kitchen, we knew there was going to be a big bowl of melkkos on the table. And funnily enough, although Berto doesn’t like milk, he enjoyed his mom’s melkkos.

There are many variations of this recipe (I’m going to use the Afrikaans words for these methods, because there aren’t really appropriate English words for them):

  • Frummels: This is the method I used for this recipe, so you will soon understand what it means.
  • Snysels: This is the traditional and probably the most popular way, but it takes a little longer to make. This recipe consists of, among other things, flour, egg and water, which are processed into a dough (similar to making pasta by hand). Then it is rolled flat, cut into strips and cooked in milk.
  • Sago: Using this method means that the dish contains fewer calories because the butter and flour are replaced with sago.

Put it on the table:

Here are the ingredients for this comforting milk and cinnamon dish that can be served as a light breakfast, lunch or evening meal.

Ingredients for melkkos

125g cake wheat flour

2.5ml salt

35g cold butter (cut into blocks)

1.5l milk

2 cinnamon sticks

1 bay leaf

60ml brown sugar

10ml vanilla essence

Cinnamon sugar for serving

Let me quickly explain the term ‘frummel’. This is when you rub the flour, salt and butter with your fingertips until it is mixed well and has a crumbly texture. This is then also the first step to start making melkkos.

Flour, salt and cold butter in a mixing bowl

Crumbly texture (‘frummels’)

Now it’s time to fill the kitchen with that delicious cinnamon flavour! Bring the milk, sugar, cinnamon sticks and bay leaf to the boil. Once it boils reduce the heat.

Milk, sugar, cinnamon sticks and bay leaf

As soon as the milk mixture begins to boil, slowly sprinkle the ‘frummels’ into the milk while whisking. Then let it simmer for 10 – 15 minutes over a very low heat, whisking constantly.

After 15 minutes – a smooth porridge of sorts, with a few lumps here and there

Add the vanilla essence, mix through and then immediately remove from the heat. Serve your melkkos with a generous sprinkle of cinnamon sugar on top.

Melkkos – the quick and easy way

All that remains now is to find a cozy corner in your home, where you can eat your melkkos. Or, as in my case during the summer, I enjoyed my melkkos under the gazebo while admiring the birds in our garden. It’s delicious, no matter the season.

Recogniton: Thanks to Marli Visser for giving the exact measurements (www.boesmanlandlangtafel.com).