Bokkoms

Bokkoms - whole, salted and dried mullet

Bokkoms is a traditional South African delicacy made from mullet fish, which are salted and dried. This method of preservation is similar to the process used to make baccala, a type of salted cod. Bokkoms are particularly popular in the Western Cape region of South Africa, especially in coastal towns such as Velddrif and Laaiplek.

History

The practice of making bokkoms dates back to the early Dutch settlers in the 17th century. The settlers adopted the technique from the indigenous people, who had been preserving fish using similar methods for centuries. The name "bokkoms" is derived from the Dutch word "bokkem," which refers to a type of salted and dried fish.

Preparation

The preparation of bokkoms involves several steps:

1. The mullet fish are caught and cleaned.
2. The fish are then heavily salted to draw out moisture and preserve them.
3. After salting, the fish are hung out to dry in the sun and wind for several days.
4. Once dried, the bokkoms are ready to be eaten.

Consumption

Bokkoms are typically eaten as a snack. They can be enjoyed on their own or with bread and butter. Some people also use bokkoms as an ingredient in various dishes, adding a unique, salty flavor.

Cultural Significance

Bokkoms hold a special place in South African culture, particularly among the communities in the Western Cape. They are often associated with traditional festivals and gatherings. The process of making bokkoms is also a social activity, bringing together families and communities.

Related Pages

• Mullet
• Western Cape
• Velddrif
• Laaiplek
• Baccala

Categories

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