Further up along the Atlantic coast from Cape Town is a little Fisherman's village called Paternoster. Here, the fishermen go out in their rickety boats to bring back mullet and harders. They are salted in deep troughs and then whilst still glistening they are hung out to dry. At this point they become known as Bokkoms. Eventually when they have dried out fully they turn a golden colour.
Fascinating South African Food Adventure, South Africa Food Safari
The South African food scene offers a fascinating variety of delicious dishes. Join us on an exciting South Africa food safari.
Pickled Fish: a treasured sweet-sour, spicy classic of South African cuisine, traditionally eaten at Easter time. Prepare two days in advance and store in the fridge ready to enjoy over a long weekend! #Easter #recipes #SouthAfrica
In en om die huis
Bestanddele: 4 eetl hoogvol koekmeel 1 eetl botter (by kamertemperatuur) 1 eetl suiker 1 eier 1 tl bakpoeier 1 tl sout 1 eetl melk Metode: Klits botter en suiker Meng meel, bakpoeier en sout Klits eier saam met 1 eetl melk Voeg eier by botter- en suikermengsel, meng goed en voeg meel by. Meng tot gladde pasta – dit moet ‘n stywe deeg wees sodat jy teelepels vol kan skep. Neem 'n pot met 'n deksel en gooi 2 kop kookwater in. Bring die water elke keer tot kookpunt (dit moet borrels maak) –…
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