Bokkoms

Bokkoms (also known as Bokkems) is a traditional South African dish, specifically from the Western Cape region. It is a type of dried, salted fish, similar to biltong and jerky, but made specifically from mullet.

History

The tradition of making Bokkoms dates back to the early indigenous people of the Western Cape, who would catch mullet during the sardine run and preserve them by salting and drying. This method of preservation allowed the fish to be stored for long periods, providing a reliable source of protein during times when fresh fish was not available.

Preparation

The preparation of Bokkoms involves a process of salting and drying. The mullet are first gutted and cleaned, then packed in layers of salt for a period of about a week. After this, they are strung up and left to dry in the open air. The drying process can take several weeks, depending on the size of the fish and the weather conditions. Once dried, the Bokkoms can be stored for up to a year.

Consumption

Bokkoms are typically eaten as a snack, either on their own or with bread. They can also be used as an ingredient in other dishes, such as potjiekos or bobotie. The taste is described as intensely fishy and salty, with a texture similar to jerky.

Cultural significance

Bokkoms hold a significant place in the culture of the Western Cape, particularly in the fishing communities of the West Coast. They are a symbol of the region's maritime heritage and a testament to the resourcefulness of its people. The annual Bokkom Festival in Velddrif celebrates this tradition with a variety of activities, including Bokkom-making demonstrations and tastings.

See also

• List of dried foods
• List of African dishes
• South African cuisine

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