Traditional Cape Moskonfyt

Moskonfyt is a traditional culinary product from the wine producing areas of the Western Cape.

Moskonfyt on bread

Moskonfyt is the syrup made from fermented grape juice, the “mos” being grape must. One cooks the must and basically makes a reduction of it. The secret is to cook it to a point where the syrup is still light and contains a lot of the grape character. If the must is cooked for too long the grape character is lost.

While buying fruit trees at a Robertson Nursery I parked next to the railway line that is now hidden from the road by trees. Across from the parking area I was surprised to see a KWV Moskonfyt Fabriek (Grape Syrup Factory).  KWV is an acronym which can be translated as Co-operative Winemakers’ Society. It was founded in 1918.

Moskonfyt Factory

Investigating, I could not find a lot of information on the factory and it seems that KWV has sold most of their grape syrup factories to private enterprises.

The best known Moskonfyt factory was in the town of Villiersdorp and I believe that they are still making the traditional moskonfyt according to the original recipe.

It seems as though there were a lot more factories in the 1920’s and that they were originally established to manufacture by-products from excess grapes for the local market. The moskonfyt was exported and used as an additive in wine-making. As an additive it was used to reduce the acidity (suurheid) of wine and to improve the taste of sweet wine as well as its aging ability.

I know the moskonfyt as thin brown syrup that is most delicious when served on fresh homemade bread. When the butter melts into the bread and one drizzles the syrup over it, one can get lost in the pleasure of this delicious treat.

Flame grilled Cape Salmon served with Moskonfyt

 Moskonfyt is a preservative and is also delicious as a basting for snoek over an open fire. It is definitely an ingredient that is part of the culinary arsenal in the kitchen at Towerwater. Who knows, next grape season I might even make my own moskonfyt by fermenting Hanepoot grapes from our vines.